Venison Scotch egg and autumn slaw
Author: Andrew Wilkinson
Serves: 4
Ingredients
- 400g venison mince
- 150g minced bacon
- 2 shallots
- 1 clove garlic
- 4 juniper berries
- knob of butter
- sprig thyme
- salt and pepper
- 4 eggs
- 100g flour
- 2 whisked eggs
- 100g panko breadcrumbs
- For the slaw:
- 100g celeriac
- 1large beetroot
- 1 parsnip
- 1 tbsp mayo
- 1 tsp wholegrain mustard
- 2 tsp chopped chives
Method
- Put the venison and bacon in a bowl and set to one side.
- Finely dice the shallots and garlic, crush the junipers with the back of a knife and sweat in a knob of butter with the thyme over a low heat for 5-10 mins until soft.
- Chill in the fridge and once chilled, add to the venison and bacon and season.
- Mix together, weigh into 75g balls and refridgerate for 20 mins.
- Bring a pan of water to the boil and place the whole eggs in.
- After 6 mins, take the pan off the hob and run the eggs under cold water for 10 mins until chilled.
- Peel, rinse and put to one side.
- To assemble the Scotch eggs, lay 4 pieces of cling film on a bench and place a venison ball on each. Add another layer of cling film on top of each and use a pan to press the meat mixture into an even thickness.
- Remove the top layer of cling film, place an egg in the middle of each piece of meat mixture and press it around each egg.
- Refrigerate overnight.
- In three bowls, place the flour, beaten egg and breadcrumb. Roll each egg in flour and coat in egg before covering in breadcrumb.
- Then place back in the egg and crumbs again to ensure an even coating.
- Keep in the fridge until needed.
- For the slaw, peel and wash the vegetables then use a Japanese mandolin to cut into fine matchsticks.
- Place in a bowl and lightly season.
- Add the mayo, mustard, and chives and mix well.
- Set a fryer to 175C and deep fry the eggs for 6 mins until crispy.
- Rest for 2-3 mins and serve warm alongside the slaw.
