INGREDIENTS
1 hen’s egg
2 litres vegetable oil
5oz fine minced venison
1 tbsp sifted seasoned flour
1 tsp Cajun seasoning
2 tbsp finely chopped parsley
Pinch of salt
For the breadcrumb mixture
Panko breadcrumbs
2 hens eggs, whisked with 150ml water
4 tbsp plain flour
For the oyster mushrooms
100g oyster mushrooms
1 clove garlic
Pinch of chilli
1 tsp of finely chopped parsley
½ inch of ginger
2 tbsp teriyaki
2 tbsp mirin
1 tsp sesame oil
Method
Poach the egg adding a touch of vinegar to the water for 3-5 minutes depending on desired texture, and place straight into iced water.
Combine all the mince ingredients, flatten out the venison mixture onto clingfilm, place the poached egg over the mince, gently pull the cling film up over the egg and shape into a ball. Run through flour, whisked egg then breadcrumbs and fry until crisp.
For the mushrooms, heat a pan until smoking, add 1tsp vegetable oil and the mushrooms, throw over garlic, ginger, chilli and parsley and fry rapidly. Add the teriyaki and mirin, remove from the heat and finish with the sesame oil.
Serve the crispy Scotch egg on a bed of mushrooms.
