toodle.

Venison Scotch Eggs and Apple Purée

Seasoned venison and pork mince encasing soft-boiled quail eggs, deep-fried until golden and served with a smooth apple sauce.

PorkAppetiserVenisonBritishDeep-Fried
Estimated Nutrition
Calories
703.1
kcal / serving
4218.4 kcal total
Carbs
68.7g
per serving
412.1 g total
Fat
33.1g
per serving
198.5 g total
Protein
32.7g
per serving
196.2 g total
Cook Time
25
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Sugar
For the apple purée
Dairy
1
tablespoon
Butter
For frying
5
piece
Eggs
Free-range, beaten
Fruits
15
g
Lemon Juice
For the apple purée
4
piece
Bramley Apples
Peeled, sliced and cored; for the apple purée
GrainsCereals
100
g
Plain Flour
200
g
Panko Breadcrumbs
Meat
350
g
Venison Mince
Coarse mince
150
g
Pork Belly
Coarsely minced
NutsSeeds
1.5
tsp
Thyme
Chopped
1
clove
Garlic
Grated
0.5
tsp
Mace
Ground
0.25
tsp
Juniper
Ground
0.5
tsp
Table Salt
Plus extra to serve
0.5
tsp
Black Pepper
Coarsely ground
OilsFats
500
ml
Vegetable Oil
For deep frying
Other
6
piece
Quail Eggs
Soft boiled, shells removed
Vegetables
150
g
Onion
Finely chopped

Method

1
2
3
4
5
6
7
8
9
10
11
12