Freezer Food
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Vension and pork scotch eggs with brown sauce
Scotch Eggs
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Do you just use hens eggs. When I made them with hens eggs I found them too big. I wonder about using quail eggs but no one local stocks them.
They look good, would you mind sharing your recipe pls
Freeforester
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Bantam eggs might be a happy medium, usually more readily available, and quail eggs are altogether more fragile in the prep phase too. You’ll get a larger amount of minced venison away per egg, and (
) a higher return for your effort, should be appealing to your customer base too.Freezer Food
Active Member
Yes Hens eggs, 90 grams of meat covers them nicely.
Freezer Food
Active Member
The recipes from the Great British chefs website, the only adaptation are the gluten free breadcrumbs as I'm coeliac.
The Harwood Arms' Venison Scotch Egg Recipe
This dish is a mainstay on the menu at The Harwood Arms, but it's relatively easy to recreate at home. Swapping out most of the traditional sausage meat for minced venison gives the filling a leaner, lighter texture, but double the flavour. Serve with a good beer for the ultimate indulgent snack.
www.greatbritishchefs.com
The brown sauce is from the same website, I'm trying to find a gluten free version of HP sauce but haven't found one yet
Brown Sauce Recipe
Lisa Allen's easy homemade brown sauce recipe proves the old adage 'fresh is best'. Avoid the added sugar and preservatives of many shop bought sauces by making your own.
www.greatbritishchefs.com
Take a look at Stokes brown sauce? I am no aficionado so can't comment on quality but other Stokes products are tasty.
Real Brown Sauce - Stokes Sauces
A Great British Classic! Real Brown Sauce; date purée, black treacle & our unique spice blend. This versatile ingredient is perfect with sausages & bacon.
www.stokessauces.co.uk
Freezer Food
Active Member
Ill see if I can get hold of some bantam eggs locally if these go down well. These are for elevenses today as we've got a little rough shooting this morning. But I keep looking for something to do as a sideline, scotch eggs could be something I could master with a little more practice.Bantam eggs might be a happy medium, usually more readily available, and quail eggs are altogether more fragile in the prep phase too. You’ll get a larger amount of minced venison away per egg, and (
Why go smaller?
A restaurant I sometimes supply makes venison scotch duck eggs, which are outstanding.
In fact, they were voted onto the "top 50 must eat foods in Wales" list a couple of years ago.
When I kept quail I did this regularly. Often, I cold-smoked them first. They were amazing.
Freezer Food
Active Member
Thats an interesting idea, I may try smoking some eggs.
They're delicious! Soft boil and shell them first, then just a couple of hours in the smoke
In discussions with my local pub, I was told to goet the egg nearly frozen then add the venison coating. They don’t squish then.
I got some off Ebay
Freezer Food
Active Member
Cheers I'll give that a try.They're delicious! Soft boil and shell them first, then just a couple of hours in the smoke
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