This delicious way to use venison requires so few ingredients, it’s almost hard to believe. Venison Scotch Eggs are a simple, hearty, and fun way to use our favorite wild game. They reheat well too, so they make a great option for meal planning.
A “Scotch” egg is a soft-boiled egg covered in sausage and bread crumbs before being deep-fried. We are simply replacing traditional sausage with venison sausage. And this recipe is easily adaptable for a keto or carnivore diet by swapping out the regular flour and panko breadcrumbs for alternative options. And beyond that, every ingredient is a pantry staple, so there is a good chance you could whip this dish up without even a trip to the grocery store.
Venison Scotch Eggs Ingredients
- 1 lb. venison sausage
- 8 small to medium sized eggs
- 1 cup panko breadcrumbs (or alternative)
- 1 cup all-purpose flour (or alternative)
- Frying oil of preference, enough to submerge eggs
How to Make Venison Scotch Eggs
- Step one is to soft boil the eggs. To do that, bring a pot to a full boil. Once the water is boiling, add six of the eight eggs to the water and cover. Cook for around six to seven minutes. Reserve the additional two eggs for the egg wash.
- Remove the eggs from the boiling water and immediately transfer them to a cool water bath. This action stops the cooking process. Then peel eggs and pat them dry. Patting them dry ensures a better surface for the sausage to adhere to.
- Next, with hands, separate the venison sausage into equal portions. Shape into six thin venison patties. Carefully curl those venison patties around each egg, taking care that there are no gaps where the egg is uncovered. It should be easy to spot gaps in the venison because of the color contrast between the sausage and the boiled egg.
- After that it is time to assemble the coating layers. Place the flour, two beaten eggs, and the panko breadcrumbs in separate containers. Work down the line to first dredge the eggs in flour, followed by a dip in the egg wash, and then finally coat the egg-dredged meat in the breadcrumbs.
- Heat the cooking oil to 350 degrees. Lower the coated eggs in small batches carefully into the cooking oil. Use caution to avoid hot oil splats, which can cause burns and fires. Fry the assembled Venison Scotch Eggs until beautifully browned on all sides, or approximately eight minutes. Watch them carefully to avoid overcooking. Once cooked, let them cool before eating. These are equally delicious served immediately or prepared ahead of time and enjoyed later.