Venison and black pudding Scotch egg
Nigel Mendham combines rich, gamey venison with black pudding to make an intriguing Scotch egg. This venison Scotch egg recipewould make a great canapé for autumn
Ingredients
Scotch eggs
- 360g of venison mince
- 180g of black pudding , diced
- 4 eggs , at room temperature
- flour
- 2 eggs , beaten
- Panko breadcrumbs (1)
- nutmeg , grated
- thyme
- salt
- pepper
Celeriac remoulade
- 1 celeriac , small
- 1 tbsp of wholegrain mustard
- 4 tbsp of mayonnaise
- lemon juice
- salt
- pepper
To serve
- mixed salad leaves
Equipment
- Deep fat fryer
Method
1
Begin by soft boiling the eggs. Lower the eggs into boiling water for 7 minutes. Remove and plunge directly into iced-water to immediately halt the cooking process. Peel and set aside
- 4 eggs , at room temperature
2
Add the venison and black pudding to a bowl and mix well. Season with salt, pepper, thyme and nutmeg and divide into 4 equal portions
- 360g of venison mince
- 180g of black pudding , diced
- nutmeg
- thyme
- salt
- pepper
3
Flatten out the mince balls slightly so they resemble thin, firm burger patties. Wrap each patty around an egg, using your hands to form an even coating
4
Add flour, eggs and breadcrumbs to 3 separate bowls and dredge the Scotch eggs through each to achieve a nice even coating of breadcrumbs
- flour
- 2 eggs , beaten
- Panko breadcrumbs (1)
5
Preheat the deep-fat fryer to 180°C and preheat the oven to 175°C/gas mark 4
6
Fry the Scotch eggs until golden brown and crisp, then drain and transfer to the oven for 7 minutes to cook through
7
Meanwhile, prepare the remoulade. Peel and finely shred the celeriac, then add to a mixing bowl with the mustard and mayonnaise. Season with lemon juice, salt and pepper to taste, mix well and serve alongside the warm Scotch eggs and some mixed salad leaves
- 1 celeriac
- 1 tbsp of wholegrain mustard
- 4 tbsp of mayonnaise
- lemon juice
- salt
- pepper
- mixed salad leaves
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Venison and black pudding Scotch egg
