Smoked Venison Scotch Egg with Espresso Brown Sauce

Here is what you need

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

How to make !

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 chutneylike in consistency
Transfer to a blender and puree
Pass through a sieve and set aside to cool
TO MAKE THE SCOTCH EGGSCombine 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 SERVEDeep 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