Venison Scotch Easter Eggs

Ingredients

• 1 pack Silver Fern Farms Ground Venison
• 6 large eggs
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh parsley, finely chopped, divided
• 1 tablespoon fresh sage, finely chopped 
• 2 teaspoon fresh thyme leaves, divided
• 1/2 cup all-purpose flour 
• 2 large eggs, beaten
• 1 ½ cups panko breadcrumbs
• Salt, to taste
• Black pepper, to taste
• Oil for frying (safflower, canola, etc.) 
• Snipped chives, for serving

Method

Bring a pot of heavily salted water to a gentle boil. Carefully lower eggs into the water and cook for 6 minutes. Immediately transfer eggs to a bowl of ice water and let them sit for 10-15 minutes. Gently crack and peel the eggs and pat them dry with a paper towel. 

Remove Silver Fern Farms Ground Venison from the fridge and packaging. In a bowl, combine ground venison with salt, pepper, garlic powder, onion powder, Dijon mustard, half of the parsley, sage and half of the thyme. Mix well until evenly combined.

Divide the venison mixture into 6 equal portions. Flatten each portion into a thin patty in the palm of your hand or on a piece of plastic wrap. Place a soft-boiled egg in the center of each patty and gently mold the venison around it, sealing all edges.

Set up a breading station with three bowls. Bowl 1: Flour, seasoned to taste with salt; Bowl 2: Beaten eggs; Bowl 3: Panko breadcrumbs mixed with parsley, thyme, and seasoned to taste with salt and pepper. Roll each venison-wrapped egg in flour, then beaten egg, and coat in herbed panko breadcrumbs, pressing gently to adhere. Place breaded eggs in the refrigerator for 15 minutes.

In a deep pan or Dutch oven, heat oil to 350°F (175°C). Working in batches, fry the Scotch eggs for 4– 5 minutes, turning occasionally, until the crust is golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain excess oil. 

Slice in half, top with chives and serve warm with a tangy spring salad.