Preparation: In a large bowl combine well the sausage and venison, divide the mixture into 4 equal portions, and flatten each portion into a thin patty. Enclose each soft-boiled egg completely in 1 of the sausage/venison patties, patting the into place. Dredge in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the panko crumbs, coating them well. In a deep fryer heat 2 1/2 inches of the oil to 350°F. and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes.