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Thread: Venison scotch eggs

  1. #1

    Venison scotch eggs

    Any more ideas?

  2. #2
    Ok you didn't want to deep fry them .....what bout quick flash fry to get colour then if you have a vac pac bag seal them without crushing and stick em in water bath to. Temperature?

    Paul

  3. #3
    Quote Originally Posted by sauer View Post
    Ok you didn't want to deep fry them .....what bout quick flash fry to get colour then if you have a vac pac bag seal them without crushing and stick em in water bath to. Temperature?

    Paul
    nice idea, using a sous vide, hadn't thought of that. Cheers.

  4. #4
    Sous vide ...!
    That's the word I was looking for but went straight out my head .....still need to flash fry to get colour I think tho ?

    Paul

  5. #5
    Quote Originally Posted by sauer View Post
    Sous vide ...!
    That's the word I was looking for but went straight out my head .....still need to flash fry to get colour I think tho ?

    Paul
    yes, think you are spot on. I don't have a sous vide, but we've got a hot tub !

  6. #6
    Don't know about hot tub but the dishwasher might!

  7. #7
    Quote Originally Posted by biffo View Post
    Any more ideas?
    I mince venison shoulder with some herbs and a couple of rashes of smoked bacon, do your eggs one of those little silicon egg timers are brilliant go for soft eggs straight into ice water peel them asap wrap with about 1 cm of your venison mic then I coat in a flour and paprika mix egg dip then panko breadcrumbs deep fry 4 and half minutes two at a time at oil temp 180 really impressed my pals love them

  8. #8
    I cold-smoke soft-boiled quail eggs, then wrap them with the minced meat. Once they've had the egg and breadcrumb treatment I bake them with olive oil and paprika. They get basted with the oil and the paprika gives them colour
    A Man should be wise, but never too wise. He who does not know his fate in advance is free of care

  9. #9
    Quote Originally Posted by Woodsmoke View Post
    I cold-smoke soft-boiled quail eggs, then wrap them with the minced meat. Once they've had the egg and breadcrumb treatment I bake them with olive oil and paprika. They get basted with the oil and the paprika gives them colour
    HMMMM I Missed lunch today and that sounds lovely. i will be up to yours for tea time. Thanks Woodsmoke i keep quail and during the summer i am swimming in wee eggs. must try this out as i can taste already
    ATB Tommy

  10. #10
    Deffo.doing these again for Xmas accompaniments to drinks.

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