Game Bird Scotch Eggs

Kindly donated by Stephen Ellis.


Prep Time
10 mins

Cook Time
20 mins


Serving 6
12 x Quails eggs
400g x Minced game bird (pheasant, partridge and mallard work best)
50g x Minced pork fat
Salt and pepper
1 tsp x English Mustard
100g x Flour
3 x Eggs, beaten
500g Breadcrumbs

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.

Mixed Game

Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Protein (100g)


View Mixed Game recipes