SMOKED VENISON SCOTCH EGG WITH ESPRESSO BROWN SAUCE by Phil Howard

Nespresso UK Ltd

Nespresso UK Ltd

Standard Supplier 7th January 2014

SMOKED VENISON SCOTCH EGG WITH ESPRESSO BROWN SAUCE by Phil Howard

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Smoked venison scotch egg with espresso brown sauce by Phil Howard recipe a try for yourself? in association with Nespresso

Ingredients

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

Method

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 parchment paper over the work surface and place quarter of the mix onto it. Lay a second piece of parchment paper over the top and press it down gently. Use a rolling pin to roll the mince mix to a thickness of a generous half cm. Slide the mix onto a tray and chill in the fridge. Repeat this process for the remaining three quarters 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 parchment paper.
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 180 degree C until golden and serve with the brown sauce on the side.
Grand Crus notes: A dark roast of pure South and Central American Arabicas, Arpeggio has a strong character and intense body, enhanced by cocoa notes.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you