Venison & Wild Boar Scotch Eggs

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With the eclipse happening at this very moment, I thought it would be fitting to post an eclipse inspired recipe! After all scotch eggs are very eclipse-esqe right? LOL! I think so! Plus they are delicious, and if your all about protein (like me at the moment) then these hit the spot! I used both venison and wild boar sausage that I had in the freezer to make these delicious eggs. If you don't have wild boar sausage on hand simply replace it with regular sausage of your choice. I like to use sausage when making scotch eggs because the venison is so lean the sausage provides that rich fat that makes them so savory and scrumptious! 

Venison & Wild Boar Sausage Scotch Eggs with Dijon Whip

 

Ingredients:

6- Eggs, cooked via 6 minute method (see below)

1 # Venison, ground

3/4 # Wild Boar Sausage

1/4 Cup Onion, grated

1 TBS Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1/8 tsp Cayenne Pepper, ground

3- Eggs Whisked together

2 Cups Panko Bread Crumbs

Directions:

To cook the eggs, fill a large saucepan with water and bring to a boil. Once the water is at a boil, place the eggs gently in the water with a spoon. Set a timer for 6 minutes. After 6 minutes, pour out the hot water and using thongs place the eggs in an ice water bath. Let cool, then peel. Set aside.

In a large bowl combine the venison, wild boar sausage, onion, parsley, thyme and cayenne pepper. Mix well.

Assemble: Using about 1/2 cup of the meat mixture, place it in your hand pat it flat to about 1/4 inch think, then place a peeled egg on top and wrap and lightly squeeze the meat around the egg. Form an egg shape with the meat in your hand. Be sure to close all gaps. Repeat with remaining meat mixture and eggs.

In tow separate bowls add the whisked eggs in one and the panic bread crumbs in the other. Then take a scotch egg and roll it in the egg wash, then transfer to the panic bread crumbs. Roll the egg and slightly press to coat the egg with panko bread crumbs. Then place the egg on a clean sheet tray. Repeat with remaining eggs. Refrigerate the eggs for 30 minutes.

In a deep dryer set to 355F, fry the eggs for approximately 6 minutes each. Fry in batches of 2-3 eggs at a time. Repeat with remaining eggs till all are cook. Top with a sprinkle of kosher salt right when they come out of the fryer. 

Serve with Whipped Dijon

Whipped Dijon:

1- Cup Heavy Whipping Cream

3 TBS Dijon Mustard, whole grain

In a bowl of a stand mixer whip the cream till medium stiff peaks. Add the dijon and whip for about 30 seconds, just to combine.

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