It's the time of year to pack up a picnic. So to inspire our game-loving readers, here's an idea for picnic food - game Scotch eggs - by chef Steven Ellis
Game Scotch Eggs – serves 6
- 12 quail eggs
- 400g game mince
- salt and pepper
- 1 tsp English mustard
- 100g flour, seasoned with salt and pepper
- 3 eggs, beaten
- 500g breadcrumbs
- vegetable oil for frying
- Bring a pan of water to the boil, add a pinch of salt, cook the quail eggs for 2½ minutes then place directly into iced water. Allow to cool, then peel and set to one side.
- Mix the game mince with a pinch of salt and pepper, add the mustard and mix well. Split the mixture into 12 even pieces the size of golf balls.
- Lightly flour your hands and spread the mix in the palm of your hand, place the quail egg in the centre and wrap the meat around to form a ball. Repeat this process with the remaining quail eggs.
- Preheat the oven to 180°C and meanwhile place the seasoned flour in a bowl and do the same with the beaten eggs and breadcrumbs. Flour all the Scotch eggs then individually coat each one in the beaten egg and finish by rolling in the breadcrumbs.
- Fill a deep-fat fryer or a deep, heavy- bottomed pan two-thirds full with vegetable oil. Heat the oil and fry for 3 minutes. You can test if the oil is hot enough by dropping a small cube of white bread into the oil. If it turns brown in 60 seconds, the oil is ready. Finish off the Scotch eggs in the oven for 5 minutes.
- These delicious Scotch eggs go well with a refreshing citrus salad and a Dijon mayonnaise, which has the sharpness to cut through the strong game flavours.
About the chef
Steven Ellis was a sous chef at the Michelin three-starred Gordon Ramsay Restaurant on Royal Hospital Road, before working with Andrew Pern at the Star Inn, and at Jamie Oliver’s Fifteen. Now chef-proprietor of the Oxford Blue pub in Old Windsor, he specialises in all things British and game.