Quail Scotch Egg
These little morsels are a favourite at any party. The addition of venison mince makes these perfect for a cold winter’s evening.
For the eggs:
- 4 cooked quail eggs
- 50g plain flour
- 1 hen egg
- 50g fresh panko breadcrumbs
- For the meat mix:
- 50g venison mince
- 50g pork mince
- 1/4 teaspoon of salt
- Large pinch of pepper
- 1/2 teaspoon of Dijon mustard
Sauce:
- 100g mayonnaise
- Large handful of fresh blackberries
- 2 tablespoons of dijon mustard
- 2 tablespoons of grainy mustard
- 1 tablespoon of honey
Method
Combine the meat mix in a bowl
Take a large tablespoon of the mixture and flatten in the palm of your hand
Wrap around one of the quail eggs, covering it completely
Prepare the whisked hen egg, flour and breadcrumbs ready in separate bowls
Paneer the eggs by rolling them first in flour, then in the egg and finally in the breadcrumbs (for a, extra crunchy finish, give them another layer of egg and breadcrumbs)
Chill in the fridge for at least 30 minutes to set
Deep-fry on 180-190°C for 4-5 minutes until golden brown and the meat is
cooked
Leave to cool at room temperature
For the sauce:
Combine the above and season to taste
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