Game Recipe Portions Game Scotch Eggs x4 Ingredients Method 4 Boiled Eggs 300g Venison Mince 100g Pork Mince 20g Chopped Sage 150g Fresh Breadcrumbs 50g Flour 1 Egg, Egg Wash Mix the venison and pork mince together with the sage and season. Place between two sheets of cling- film and roll out to desired thickness. Wrap each egg with the rolled out mince and place into the flour. Flour the eggs well and place into egg wash. Remove from egg wash roll in the breadcrumbs until completely covered. Deep Fry in hot oil until golden brown. To book on to one of Game-to-Eat's cookery workshops for the catering industry or to subscribe to our monthly e-newsletters please email [email protected] or visit www.gametoeat.co.uk
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Game Recipe Portions
Game Scotch Eggs x4
Ingredients Method
4 Boiled Eggs
300g Venison Mince
100g Pork Mince
20g Chopped Sage
150g Fresh Breadcrumbs
50g Flour
1 Egg, Egg Wash
Mix the venison and pork mince together with the sage and season.
Place between two sheets of cling-film and roll out to desired thickness.
Wrap each egg with the rolled out mince and place into the flour.
Flour the eggs well and place into egg wash.
Remove from egg wash roll in the breadcrumbs until completely covered.
Deep Fry in hot oil until golden brown.
To book on to one of Game-to-Eat's cookery workshops for the catering industry or to subscribe to our monthly e-newsletters please email [email protected] or visit www.gametoeat.co.uk
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