A fantastic starter or just to serve as snacks or canapés - giving a rich, sumptuous flavour using our venison mince mixed with sausage meat. This recipe below has been adapted from a similar recipe in the Telegraph Magazine.
- Make sure the quail eggs are at room temperature before boiling - if they have been in the fridge take them out at least an hour before cooking.
- Place them into boiling water for exactly 2 minutes 20 seconds and then immediately remove and plunge into iced water to stop them cooking further.
- When they have cooled, peel them and leave them back in the water.
- Preheat the over to 180c/gas mark 4.
- Mix the venison mince and sausagemeat together with some salt and pepper and the herbs, and then form into balls approximately the same size as the eggs.
- Remove the eggs from the water and pat dry and then flour the eggs.
- Squash the balls of meat into flat circles about 10cm in diameter and place the egg in the middle and encase the meat around it.
- Mix up the milk and beaten eggs and then flour the balls before dipping them in the egg and milk mix and then into the breadcrumbs. Repeat the flour, milk/eggs and breadcrumbs process on each one so they are well coated.
- Then deep fry the balls in the plain oil at 175c for about 4 and half minutes and then finish off in the oven for a further minute.
- The scotch eggs should be brown but not burnt and the meat cooked through with soft yolk eggs.
- Serve immediately with your choice of dip.