Friday, 9 November 2012

Venison Scotch Egg Recipe

Scotch Egg Recipe 

This Venison Scotch Egg is one of the dishes we offer on our special game menu this month and also featuring on our small bites menu everyday.

Your 10 Steps to a Perfect Venison Scotch Egg

Recipe for 12 Scotch Eggs

250g of strip loin Venison mince
1 Small Shallot
1 Garlic Clove
3 whole free range eggs 
1 Sprig Thyme
12 Quail Eggs
Panco Breadcrumbs
Plain Flour
Salt and Pepper

1.Sweat shallot, garlic and thyme together in a pan, chill until cold

2.Mix above with venison, add 1 Whole egg, salt and pepper to season

3.Put in the fridge to set for 1 hour

4.Lay the meat flat on a board 

5.Cook quail eggs for 2 minutes in boiling water, then take out and immerse in iced water

6. Peel the quail eggs

Place the quail eggs in the middle of the meat and fold into a ball

7. Dip your scotch eggs in your 2 remaining eggs to wash

8. Then into flour

9.Finally coat in breadcrumbs

10.Deep fry for 30 seconds at 175 degree C

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