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Game Bird Scotch Egg

This delicious recipe has kindly been supplied by Eat wild company. And was kindly donated by Stephen Ellis.


PREP TIME- 10 mins

COOK TIME- 20 mins


1. Bring a pan of water to the boil
cook the quail eggs for 2 1/2 minutes then place them directly into iced water. Allow to cool and then peel and set to one side.

2. Mix the game bird mince
pork fat and a pinch of salt and pepper together. Then add the mustard and mix well, split the mixture into 12 even pieces the size of golf balls.

3. 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 all remaining quail eggs.

4. Place the seasoned flour
in a bowl and set aside, repeat this process with both the beaten eggs and breadcrumbs. Flour all of the quail eggs then individually coat in the beaten egg and finish by rolling in the breadcrumbs.

5. Deep fat fry
for 3 minutes at 180 degrees and then finish in the oven for 5 minutes at 180 degrees. Serve with a nice refreshing citrus salad.


Serves 6

12x Quails eggs
400g x Minced game mix
50g x Minced pork fat
Salt and Pepper
1 tsp x English Mustard
100g x Flour
3x Eggs Beaten
500g Breadcrumbs