For the Scotch eggs

  • 800 g mince of wild boar
  • 10 eggs
  • ½ tsp. salt
  • ½ tsp. pepper
  • Pinch of nutmeg
  • 2 spring onions
  • 2 tbsp. flat-leaf parsley, chopped
  • 2 tbsp. chives, chopped
  • 1 tsp. mustard
  • 1 tsp. barbecue sauce
  • 100 g flour
  • 300 g breadcrumbs
  • 1 handful of wild greens (e.g. sorrel, goutweed, dandelion leaves, young stinging nettle)
  • 500 g vegetable oil for deep-frying
  • Salt
  • Pepper

For the salad

  • A few leaves of lettuce
  • 4–5 handfuls of mixed wild greens
  • 1 handful of edible wildflowers (e.g. speedwell, ground-ivy, violet, bellis, dandelion flowers)

For the dressing

  • 2 tbsp. medium-hot mustard
  • ½ a lemon
  • 1 tbsp. honey
  • 4 tbsp. olive oil
  • 2 tbsp. white balsamic vinegar
  • Salt
  • Pepper

Prick 8 eggs and cook in boiling water for 7-8 minutes. Remove the eggs and rinse in ice-cold water. Let cool, then peel.

Dice the spring onions very finely. Chop the parsley and chives finely. Season the mince with salt, pepper, nutmeg, mustard, and barbecue sauce, add the herbs and spring onion and mix well. Divide the mince into 8 equal pieces and shape into balls. Using a rolling pin, flatten each ball between two layers of cling film to form a thin, round patty (diameter: approx. 15 cm / 6 in).

Wash the wild greens, shake dry, and chop finely. Pour the flour into a deep dish. Season with salt and pepper. Roll the eggs in a little flour and then place them on the individual mince patties. Carefully wrap each patty around the egg, join the overlapping edges and press together lightly.

Pour the breadcrumbs into a deep dish, add the finely chopped wild greens, mix well. In another deep dish, beat the remaining two eggs. Now bread the Scotch eggs: First, roll them in flour, then in the beaten eggs, and finally in the breadcrumbs. Carefully press down the breading. Coat a second time if necessary. Heat the vegetable oil in a deep frying pan and fry the Scotch eggs for approx. 5 minutes, turning frequently. Remove and drain.

For the salad, wash the wild greens, remove any wilted leaves etc., and carefully shake dry. Blend the ingredients for the dressing. Arrange the salad and pour the dressing over. Arrange the Scotch eggs on top of the salad. Decorate with the wildflowers.


Ilka Dorn

Ilka Dorn lives with her family on an old farm on the Lower Rhine area and has been the owner of an advertising agency for more than 20 years. In her free time, the mother of two sons loves to cook for her family, friends and guests, with a particular fondness for preparing the venison of game hunted in her local hunting grounds. She discovered her passion for hunting more than 30 years ago. Her knowledge of wild herbs, mushrooms and all the other treasures of nature was taught by her grandmother and her mother at an early age.

For Ilka Dorn, hunting is both a privilege and a craft, which she carries out with great respect for nature and for the game. For her, hunting today represents the fairest and most justifiable way to obtain meat as food. When she is out hunting she relies on high-quality optics from Leica – whether hunting by day or night.

Products in use

Leica Geovid R 8×56

Leica Magnus 1.8-12×50 i

Leica Calonox View

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