Scotch Eggs with Rabbit

I Am Hunter member, Shauna Pickin (aka The Honest Hunter) is well known for her amazing cooking, and her exceptional use of small game meats to create culinary delights. So when she made scotch eggs using rabbit meat, we just had to share her recipe with you all. They looked so tasty and delicious that we wanted to help showcase the amazing foods that can be made using small game animals like rabbits and hares.

There is some conjecture as to who created the first scotch egg. Some say the recipe was brought to the UK from Northern Africa, while UK department store Fortnum & Mason claim to have created the first scotch egg back in 1738 as an easy meal for travellers to take with them on their journey.

We tend to agree with them, and think it would make a great meal to take on a hunting trip.

For those of you who have no idea what a scotch egg is, it’s a soft-boiled egg encased in minced meat, which is then fried or cooked. Traditionally, the meat has been pork mince, but we love Shauna’s idea of using rabbit mince. 

Ingredients: 

1/2kg ground rabbit mince

1/2kg ground pork mince

12 soft boiled eggs, peeled and cooled (you can use chicken eggs, but to keep the game theme, try quail or other variety of game bird eggs)

½ – 1 teaspoon sweet paprika 

1 sprig fresh rosemary, leaves picked and very finely chopped

1 sprig fresh sage, leaves picked and very finely chopped

1 whole nutmeg, for grating

sea salt

ground pepper

3 handfuls plain flour

2 free-range eggs, beaten

breadcrumbs

Method:

Combine ground meats with chopped herbs and spices. Take the peeled, soft boiled eggs and wrap the minced meat mixture around the egg.

Dip lightly in flour, then beaten egg wash and bread crumbs.

You can either deep fry, shallow fry or air fry the scotch eggs until lightly browned on the outside. Shauna air fried them for 12 minutes, turning over half way through to achieve even results.