- 2 pounds ground venison sausage
- 4 cups breading
- 2 tablespoons garlic salt
- 2 tablespoons chili powder
- 1 tablespoon cayenne pepper
- 8 hardboiled eggs
- 2 raw eggs
- Vegetable oil
- 2 cups mayo
- 2 tablespoons Tabasco sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced onion
- 1 tablespoon coarse ground salt (Kosher salt or Real Salt (http://www.realsalt.com/))
Hard boil eight eggs. It's not rocket science, but I recommend tossing the eggs in a pot of water, bringing it to a boil, and killing the heat once the water is rolling.
Let the pot sit for about 15 minutes. Remove the shell from one of the eggs and cut it open to ensure the yoke is cooked. (The reason you boiled eight eggs, instead of the six you'll need, is to establish a margin of error for hard-boiled failure. Oh, and you'll have at least one extra to eat while you're cooking.) Once fully cooked, remove shells and set the eggs aside.
Form six thin hamburger patties with the sausage; this is easiest with cold meat. Set one egg on each hamburger patty and sculpt the meat around the eggs, forming a solid meatball around the eggs. Pour vegetable oil (enough for a deep fry) in a Dutch oven and preheat to medium-high.
Whip two raw eggs in a medium bowl. Evenly mix breading, garlic salt, chili powder and cayenne pepper in a separate bowl. Coat each egg meatball in egg wash, followed by breading, and transport to oil bath.
Fry your venison Scotch eggs until golden brown. If you're serving them fresh, slice each one in half and top with the Tabasco garlic aioli. To save them for a future snack, wrap each one in tin foil and store in your fridge or cooler.