Scotch Eggs

By Rachelle

  • 1 1/2 pound ground venison
  • 1 pound ground pork
  • 8 hard boiled eggs, peeled
  • 4 oz pork rinds
  • 2 1/2 Tbsp Italian sausage seasoning
  • 1 tsp Granulated garlic
  • 1 tsp onion powder
  • salt and pepper
  • egg, beaten
  • water
  • Avocado oil
  1. Combine ground venison, ground pork and Italian sausage seasoning in a bowl. Mix well.
  2. Separate meat mixture into eight equal portions and roll into balls.
  3. Form the balls into bowl shapes, keeping the sides even. Dry the hard boiled eggs with paper towel then place inside the bowls. Work the meat mixture closed around the egg. Repeat with all the eggs.
  4. In a food processor, combine pork rinds, granulated garlic, onion powder, and salt and pepper to taste. Process until finely ground, and transfer to a bowl.
  5. In a bowl, beat an egg and 1 tsp water until frothy.
  6. Working one at a time, roll each meat-wrapped egg into the egg mixture, then toss into the pork rind crumbs until evenly covered. Shake off the excess and set aside.
  7. Once all the eggs are covered, repeat step 6 until all are "breaded" twice. Keep the eggs in the refrigerator until ready for frying.
  8. Heat approximately 1 quart of avocado oil in a pot to 375 degrees.
  9. Fry each egg in the oil until golden brown on the outside and meat is cooked through, approximately 4-5 minutes per side.
  10. Serve with favorite mustard or hot sauce.