RECIPE
Gluten-free venison scotch eggs
Jane Devonshire
MAKES 6
• 50g unsalted butter
• 1 onion , finely chopped
• 3-5 thyme sprigs , leaves picked
• 12 quail ’ s eggs
• white wine vinegar , to cover the eggs
• 300g gluten-free venison sausagemeat
• 100g gluten-free plain flour
• 2 eggs , beaten
• 150g gluten-free breadcrumbs
• sunflower oil , for frying
1 . Melt the butter in a non-stick frying pan over a medium heat until sizzling , then cook the onion and thyme for 10 mins until soft . Set aside to cool . 2 . Fill a good-sized bowl with iced water . Place the eggs in a saucepan and cover with boiling water . Bring to a rolling boil and cook for exactly 2 mins 15 seconds . Scoop the eggs out with a slotted spoon and plunge straight into the bowl of iced water . 3 . Once cooled ( about 10 mins ), put the eggs into a small bowl and cover with white wine vinegar . Leave for 6-8 mins , then peel off the shells . 4 . In a large bowl , combine the sausagemeat with the onion and thyme mixture , plus a pinch of black pepper . Cover your scales and divide the sausagemeat into 6 x 50g balls . Set up three bowls with the flour in one , beaten egg in the second and breadcrumbs in the third .
5 . Put a sausagemeat ball in the centre of your palm , make an indent , then place one peeled quail ’ s egg inside the indent . Gently wrap the sausagemeat around the egg ( be careful – it will be soft ) until it ’ s completely enclosed . 6 . Roll the scotch egg first in the flour , then the beaten egg and finally the breadcrumbs , ensuring an even coat each time . Repeat the whole process for the rest of the eggs . 7 . Cook in a deep-fat fryer set at 180C in batches of 3 for 5 mins per batch . Alternatively , half-fill a mediumsized saucepan with sunflower oil and heat until it reaches 180C . Lower in the scotch eggs using a slotted spoon and fry for 5 mins until cooked through . Only cook 2 or 3 at a time to avoid overcrowding . 8 . When done , scoop the cooked scotch eggs out with a slotted spoon onto a plate lined with kitchen paper to absorb some of the oil . Repeat with all the eggs . Serve warm .
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