These take a little patience, but are well worth it. You can buy cooked and peeled quail’s eggs if you want to cut out the first step. Venison mince is becoming more widely available, with larger Sainsbury’s, Tesco and Ocado stocking it.
These venison and black pudding scotch eggs would be a fantastic addition to any Christmas party you might be having.
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Yields:
12
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
146
Ingredients
12 quail eggs
2 sausages, about 140g
200 g venison mince
60 g finely chopped black pudding
2 tsp. finely chopped fresh rosemary
25 g plain flour
2 medium eggs, lightly beaten
80 g white breadcrumbs
English mustard
Directions
Step 1In a small pan of boiling water, cook 12 quail eggs (at room temperature) for 3min. Lift out using a slotted spoon and transfer to a bowl of ice-cold water to cool completely. Peel and set aside on kitchen paper.
Step 2Next, squeeze the meat from 2 sausages (about 140g) into a medium bowl (discard skins). Mix in 200g venison mince (see intro), 60g finely chopped black pudding, 2tsp finely chopped fresh rosemary and some seasoning.
Step 3Working with damp hands, flatten a heaped tablespoon of the venison mixture in your palm. Put a quail egg in the centre and carefully draw up the edges of the meat mixture to encase it. Carefully roll into a ball. Repeat with remaining eggs and venison mixture (re-dampening your hands as needed).
Step 4Put balls on a baking tray, loosely cover and chill for 30min.
Step 5Put 25g plain flour, 2 medium beaten eggs and 80g white breadcrumbs into 3 separate shallow bowls. Coat each ball in flour (tap off excess), then egg, then breadcrumbs. Fill a large, heavy-based, deep pan with vegetable oil so that it's about 2/3 full. Heat oil to 170°C.
Step 6Using a slotted spoon, lower 6 Scotch eggs into the oil and cook for 5-51/2min, until cooked through. Lift out on to kitchen paper. Repeat with remaining Scotch eggs, monitoring the oil temperature as you go. Allow to cool for a few min. Sprinkle with flaked salt and serve with English mustard.
GET AHEAD:
Fry up to a day ahead. Cool, cover and chill. To serve, reheat in an oven preheated to 180°C (160°C fan) mark 4 for 7min. Alternatively, breadcrumb up to a day ahead. Transfer to a baking tray and cover loosely. Chill. Complete recipe to serve.
Per canapé (without mustard):
Calories: 146
Protein: 11g
Total fat: 8g
Saturates: 3g
Carbs: 7g
Total sugars: 1g
Fibre: 0.4g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
