Venison Scotch Eggs
INGREDIENTS (SERVES 8)
Quail’s eggs, 8 A shallot, finely minced Venison mince, 160g Pork mince, 60g Ground mace, pinch Fresh thyme leaves, 1tsp, chopped Fresh sage, 1tbsp, chopped Flour, 100g Hen’s eggs, 2, beaten Panko breadcrumbs, 150g
Quail’s eggs have a high yolk-to-white ratio, giving you a concentrated hit of vitamins A and D. Boil for two minutes and 20 seconds, cool, then peel.
Cook the shallots in a knob of butter, transfer to a bowl and combine with the zinc-rich, testosteronelifting minces, mace and herbs. Divide into eight, flatten and place an egg in each centre, moulding the mixture around it.
Roll each one in the flour, the beaten egg, then the panko. Refrigerate for 20 minutes, then deep-fry two at a time (in oil heated to 180°C) for five minutes. Serve with piccalilli. Enjoy.