Venison and Cheese Scotch Egg with Artichoke Puree
Ingredients: venison mince, spinach, cheese, garlic, flour · 30 min cook time · 590kcal · $16.00
Ingredients
200g venison mince, 50g spinach, 50g cheese, 1ea garlic, 2tbsp flour, 4ea Jerusalem artichokes, 60ml milk
Instructions
1. Blanch the spinach and prepare the Jerusalem artichokes by boiling them until soft.
2. Encase a block of cheese and grated garlic inside a seasoned venison patty, folding the edges around it.
3. Coat the stuffed patty in seasoned flour (pané).
4. Blend the boiled artichokes with milk to create a smooth artichoke puree and serve the deep-fried venison ball on top.
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