Nothing is better for a picnic than the good old scotch egg! I love them and being brought up in the UK they were served on every good pubs ploughman’s lunch plate. Scotch eggs are really easy to make and are delicious. Here is a version using Venison and quail eggs to give them that extra zing!
14 quail’s eggs
150g venison mince
300g pork sausage meat
4 sprigs of rosemary or thyme – leaves removed and finely chopped
200g plain flour
3 eggs, beaten
250g coarse white breadcrumbs
plain oil, for deep-frying
Remove the quail’s eggs from the fridge at least an hour before cooking. Boil them for exactly two minutes and 20 seconds, then plunge them into iced water to stop them cooking. When cool, peel and leave in the water.
Pre-heat the oven to 180C/gas mark 4. Mix the venison and pork, and season with salt, pepper and the herbs. Form the meat into balls the same size as the eggs. Flour the eggs. Squidge the balls of sausage meat into flat circles about 10cm in diameter, and encase each egg in a thin layer of meat.
Mix the milk and beaten eggs together. Then flour the mince and quail’s egg balls again, and dip them in the milk and egg mix before dunking each egg in the breadcrumbs. Repeat the flour, egg and breadcrumb process so that the coating is two layers thick.
Deep-fry the eggs in plain oil at 175C for about four and a half minutes, plus one minute to finish in the oven. They should be deep-brown but not burnt, and the meat cooked through (eggs with a soft yolk). Serve hot and whole with a sprinkling of sea salt and tartar sauce.