Smoked venison scotch egg with espresso brown sauce Smoked venison scotch egg with espresso brown sauce <strong>SMOKED VENISON SCOTCH EGG WITH ESPRESSO BROWN SAUCE</strong> 0

Smoked venison scotch egg with espresso brown sauce


Preparation (10 persons)

  • TO MAKE THE BROWN SAUCE Place the apple, prunes and onion into a large pan and cover with 250mls of water
  • Bring to the boil and cook for 30 minutes, or until tender
  • Add the remaining ingredients and cook until chutney-like in consistency
  • Transfer to a blender and puree
  • Pass through a sieve and set aside to cool
  • TO MAKE THE SCOTCH EGGS Combine the sausage meat and minced venison and season with a generous pinch of salt
  • Lay a large piece of cling film over the work surface and place 1/4 of the mix onto it
  • Lay a second piece of film over the top and press it down gently
  • Use a rolling pin to roll the mince mix to a thickness of a generous 1/2 cm
  • Slide the mix onto a tray and chill in the fridge
  • Repeat this process for the remaining ¾ of the mix
  • Leave to chill for one hour
  • Place the 10 eggs into a pan of boiling water and cook for 6 minutes
  • Remove from the pan, refresh under cold running water for 5 minutes and peel
  • Remove one sheet of venison mix and lay it on the work surface
  • Peel off the top layer of cling film
  • Use a saucer to make circular indents into the mix
  • Carefully peel off one round of mince at a time and very gently wrap it around the egg ensuring it is evenly and thoroughly coated
  • Place the egg in the fridge and methodically repeat this process until all the eggs are done
  • Leave the eggs to chill for an hour
  • Mix the Nespresso Arpeggio grounds and breadcrumbs and set aside in a flat dish and similarly place the flour into a flat dish
  • Crack the additional 2 eggs into another dish and whisk briefly to loosen them
  • Carefully roll the eggs in flour, shaking off any excess as you go, then coat them in the egg and finally roll them in the bread crumbs mix
  • Set aside in the fridge
  • TO SERVE Deep fry the scotch eggs in a fryer set to 180ºCuntil golden and serve with the brown sauce on the side
  • Grand Cru notes: A dark roast of pure South and Central American Arabicas, Arpeggio has a strong character and intense body, enhanced by cocoa notes.


PT30Mpreparation time 45 mins, cooking time 1 hour


  • BROWN SAUCE: 450g apples, finely chopped; 120g pitted prunes; 1 onion, finely chopped; 400ml malt vinegar; 250ml Guinness; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp all spice; 1/4 tsp cayenne pepper; 2 tsp salt; 250g muscovado sugar; 4 espressos of Arpeggio
  • SCOTCH EGG: 400g sausage meat; 400g venison meat, finely minced and cold smoked (ask your butcher or smoke it for 5 minutes in a smoker); 10 medium eggs; 100g breadcrumbs; 2 additional eggs; 100g flour; 20g Arpeggio grounds
  • 2l vegetable oil
  • Maldon salt