Recipe: Pheasant Scotch Egg

If you’ve shot at Stuckeridge or Haddeo Shoots, part of the Loyton Sporting collection, you will have been lucky enough to have tasted JC’s lunch - quite probably cooked in his mobile kitchen - and his elevenses, the likes of wild boar scotch eggs, pheasant satay, partridge gyoza and smoked venison sausages.

Pheasant Scotch Egg

Serves: 12 people

Preparation time: 30 minutes

Cooking time:  5 minutes

Ingredients

• 12 Quail eggs
• 300g mince pheasant breast
• 100g of plain unflavoured sausage meat
• A pinch of cayenne pepper
• 1 garlic clove crushed
• 2 tsp of chopped thyme
• 1 tsp oregano
• 1tbsp of Madeira
• pinch Salt & Pepper
• vegetable oil, for frying.1 whole pheasant trussed for roasting
• 2 eggs beaten
• 100g flour
• 150g Panko breadcrumbs
• 1 packet of vermicelli pasta

Method

Drop the eggs in boiling water and cook for 2 ½ minutes.

Remove the eggs from the water with a slotted spoon and place into ice cold water. Mix in a bowl all the ingredients. Peel the eggs.

Divide the sausage mixture into 12 and press between your hands to form a thin sheet of the sausage mixture. Place a quail egg on each portion of meat and roughly mould the meat around the egg (this process is easier with slightly wet hands). Make sure there are no air pockets.

In three separate bowls, have your beaten eggs, breadcrumbs and flour ready. Coat the eggs by dipping each one into the flour, then the egg wash, followed by the breadcrumbs.

Cut dry vermicelli pasta into 2cm and stick onto the meat. Fry in oil at 180C for 1 minute and cook them in a 180 C oven for 3-4 minutes.

I serve them with a homemade mayonnaise with ‘fines herbes’ a mix of finely chopped chives, chervil parsley and tarragon.

Bon Appetit!