A tasty twist on the classic Scotch egg recipe, made with wild boar or venison mince instead of sausage. Mike Robinson made these on Countrywise Kitchen.
Ingredients
Method: How to make Wild boar Scotch eggs
1
Soft boil 2 of the eggs for 5 minutes, then plunge in ice water.
2
Peel the eggs. Roll in flour and then gently wrap the mince around them so they are covered in the meat (1cm thick).
3
Roll the eggs in flour, egg wash and then through the breadcrumbs, ensuring they're covered entirely.
4
Heat the oil to 180C and carefully place the eggs in the oil and cook for 6 minutes, or until golden.
5
Remove and drain on kitchen paper.
6
Serve with pickled onions.
