The Harwood Arms' venison Scotch egg

Ingredients

Fresh Meat

  • 500g of venison mince
  • 250g of cumberland sausages, skinned

Store Cupboard

  • 1 tsp rosemary, chopped
  • 1 pinch of black pepper
  • plain flour, for dusting
  • 200g of Panko breadcrumbs

Dairy

  • 8 eggs
  • 3 eggs, beaten

Oils & Vinegars

  • oil, for deep-frying