Haggis and Venison Scotch Eggs

Yield 6 - Servings
For the eggs
12 quail eggs, cooked for 1 1/2 minutes in boiling water
125g Venison Mince
125g haggis
1 tbsp mixed fresh herbs e.g. sage, parsley, rosemary and thyme
salt and freshly ground black pepper
6 tbsp plain flour
2 eggs, beaten
110g dried white breadcrumbs
Mustard Mayonnaise
3 tbsp Mayonnaise
1 tbsp grainy mustard
1/2 tbsp finely chopped fresh parsley
  1. Put the quail eggs, once cooked, into a bowl of iced water. Peel them very carefully.
  2. Mix the venison meat and haggis together with the salt, pepper and mixed herbs. Fry off a little to check that the seasoning is correct.
  3.  Divide into 12 balls and flatten them into patties. Wrap each egg with the meat moulding them with your hands.
  4. Have three shallow containers ready, one with the flour, one with the beaten egg and the third with the breadcrumbs. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary.
  5. Pre-heat the oil in an electric deep-fat fryer. Deep fry the scotch eggs for 4-5 minutes, turning them every so often so they are evenly coloured.
  6. Remove with a slotted spoon and drain on some kitchen paper.
  7. Mix all of the ingredients together for the mustard mayonnaise and serve with the eggs hot or room temperature.