Venison Patties with Fried Egg and ‘Mash’ - Serves 4

Ingredients

450g/1lb minced venison
50g/2oz fresh white breadcrumbs
1 teaspoon thyme
1 large minced onion
1 tablespoon dried mustard
4 small eggs
Oil for frying

Method

1. Mix the venison, onion and seasoning in a mixing bowl. Form into 4 ‘patties’ and coat with the fresh breadcrumbs.
2. Fry gently for about 10 minutes on each side. Remove from the heat and keep warm.
3. Break the eggs gently into the remaining fat and cook for about 4 minutes.
4. Top each venison patty with a fried egg and serve with mashed potato.

Return to recipes page