Pheasant Scotch Egg – serves 4

 by Ryan Miller - Head Chef

Scotch Egg

4 medium eggs, soft boiled

175g boneless and skinless pheasant breast

65g sausage meat

25g bread crumbs

¼ tsp black pepper

1 pinch nutmeg 

1 tsp sage, chopped

·      Bring a pot of water to the boil, gently drop in eggs and boil for 5 minutes, chill for 5 minutes in cold water then peel

·      Mix all remaining ingredients together and form into 65g balls

·      Roll the meat balls out in between two sheets of cling film

·      Remove top layer of the cling film and wrap the meat around the eggs

·      Rest in the fridge for 20 minutes 

·      Crumb the eggs by dusting in flour, dipping in beaten egg and coating in bread crumbs

·      Deep fry @ 180C for 7 minutes, drain and rest for 2 minutes before serving