Venison Scotch Eggs

Venison Scotch Eggs

  • Course

    Breakfast

  • Duration

    45 Minutes

  • Serves

    6
Chef’s notes

This classic picnic food has everything you could want in a neat little package. It’s a soft-boiled egg delicately wrapped in sausage and breadcrumbs, then fried to perfection. This is a great way to level up your brunch, or meal prep for a delicious on-the-go breakfast.

Ingredients

  • 8 eggs
  • 1 lb. venison sausage
  • 1 cup panko breadcrumbs
  • 1 cup all-purpose flour
  • Frying oil, as needed

Also works with

Wild pork or any other sausage

Special equipment

Deep fryer

Preparation

  1. Bring a pot with about 2 inches of water to a full boil. Carefully place 6 eggs in the water (save remaining 2 eggs for egg wash) and cover. Cook for 6 minutes.
  2. Remove eggs and place in a cool water bath to stop the cooking process. Peel eggs and pat dry to ensure sausage will stick.
  3. Divide the venison sausage into 6 equal portions and shape into patties about ¼-inch thick. Form patties around each egg, making sure to thoroughly encase the eggs as seamlessly as possible.
  4. Set up an assembly line of the flour, 2 beaten eggs, and panko breadcrumbs in separate containers. Dredge the eggs in flour, then dip in the egg wash, and lastly coat in breadcrumbs.
  5. Carefully place a few scotch eggs into 350° F oil. These are heavy, so lower them slowly to avoid hot oil splashing out. Fry for 4 to 6 minutes, or until evenly browned. In order to not crowd the pot, you will likely need to fry in batches.
  6. Serve warm with aioli or cool in the refrigerator and heat up for a great breakfast throughout the week!
Chef’s notes

This classic picnic food has everything you could want in a neat little package. It’s a soft-boiled egg delicately wrapped in sausage and breadcrumbs, then fried to perfection. This is a great way to level up your brunch, or meal prep for a delicious on-the-go breakfast.

Ingredients

  • 8 eggs
  • 1 lb. venison sausage
  • 1 cup panko breadcrumbs
  • 1 cup all-purpose flour
  • Frying oil, as needed

Also works with

Wild pork or any other sausage

Special equipment

Deep fryer

Preparation

  1. Bring a pot with about 2 inches of water to a full boil. Carefully place 6 eggs in the water (save remaining 2 eggs for egg wash) and cover. Cook for 6 minutes.
  2. Remove eggs and place in a cool water bath to stop the cooking process. Peel eggs and pat dry to ensure sausage will stick.
  3. Divide the venison sausage into 6 equal portions and shape into patties about ¼-inch thick. Form patties around each egg, making sure to thoroughly encase the eggs as seamlessly as possible.
  4. Set up an assembly line of the flour, 2 beaten eggs, and panko breadcrumbs in separate containers. Dredge the eggs in flour, then dip in the egg wash, and lastly coat in breadcrumbs.
  5. Carefully place a few scotch eggs into 350° F oil. These are heavy, so lower them slowly to avoid hot oil splashing out. Fry for 4 to 6 minutes, or until evenly browned. In order to not crowd the pot, you will likely need to fry in batches.
  6. Serve warm with aioli or cool in the refrigerator and heat up for a great breakfast throughout the week!

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Save this recipe

Venison Scotch Eggs

Recipe by: Michael Vialpando
Venison Scotch Eggs
  • Course

    Breakfast

  • Duration

    45 Minutes

  • Serves

    6
Chef’s notes

This classic picnic food has everything you could want in a neat little package. It’s a soft-boiled egg delicately wrapped in sausage and breadcrumbs, then fried to perfection. This is a great way to level up your brunch, or meal prep for a delicious on-the-go breakfast.

Ingredients

  • 8 eggs
  • 1 lb. venison sausage
  • 1 cup panko breadcrumbs
  • 1 cup all-purpose flour
  • Frying oil, as needed

Also works with

Wild pork or any other sausage

Special equipment

Deep fryer

Preparation

  1. Bring a pot with about 2 inches of water to a full boil. Carefully place 6 eggs in the water (save remaining 2 eggs for egg wash) and cover. Cook for 6 minutes.
  2. Remove eggs and place in a cool water bath to stop the cooking process. Peel eggs and pat dry to ensure sausage will stick.
  3. Divide the venison sausage into 6 equal portions and shape into patties about ¼-inch thick. Form patties around each egg, making sure to thoroughly encase the eggs as seamlessly as possible.
  4. Set up an assembly line of the flour, 2 beaten eggs, and panko breadcrumbs in separate containers. Dredge the eggs in flour, then dip in the egg wash, and lastly coat in breadcrumbs.
  5. Carefully place a few scotch eggs into 350° F oil. These are heavy, so lower them slowly to avoid hot oil splashing out. Fry for 4 to 6 minutes, or until evenly browned. In order to not crowd the pot, you will likely need to fry in batches.
  6. Serve warm with aioli or cool in the refrigerator and heat up for a great breakfast throughout the week!