Pheasant Scotch Egg - with The Wandering Bistro


When we asked Chef  JC Le Grand what he gets up out of shooting season, he said he was very busy. When we dug a little deeper he joked he'd been out in the countryside drinking champagne.


Quite the ruse. What Chef has actually been doing is touring the countryside with his mobile kitchen and finding magical spots for wild cooking dinner parties as The Wandering Bistro, treating guests by cooking the likes of wood-fired côte de bœuf, and asparagus, crème fraîche, curry, roasted garlic, aged gruyere pizzas by the side of picturesque rivers.

When he’s not been wandering he’s been planning for the next shooting season. If you’ve shot at Stuckeridge or Haddeo Shoots you will have been lucky enough to have tasted JC’s lunch - quite probably cooked in his mobile kitchen - and his elevenses, the likes of wild boar scotch eggs, pheasant satay, partridge gyoza and smoked venison sausages.

His latest creation, a “funky little pheasant scotch egg’, could be on the menu if you shoot at Stuckeridge or Molland next season but if you can’t wait here’s the recipe…


Pheasant Scotch Egg Recipe

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12 Quail eggs
300g mince pheasant breast
100g of plain unflavoured sausage meat
A pinch of cayenne pepper
1 garlic clove crushed
2 tsp of chopped thyme
1 tsp oregano
1tbsp of Madeira
pinch Salt & Pepper
vegetable oil, for frying.

2 eggs beaten
100g flour
150g Panko breadcrumbs
1 packet of vermicelli pasta


Drop the eggs in boiling water and cook for 2 ½ minutes.
Remove the eggs from the water with a slotted spoon and place into ice cold water. Mix in a bowl all the ingredients. Peel the eggs. Divide the sausage mixture into 12 and press between your hands to form a thin sheet of the sausage mixture. Place a quail egg on each portion of meat and roughly mould the meat around the egg (this process is easier with slightly wet hands). Make sure there are no air pockets. In three separate bowls, have your beaten eggs, breadcrumbs and flour ready. Coat the eggs by dipping each one into the flour, then the egg wash, followed by the breadcrumbs. Cut dry vermicelli pasta into 2cm and stick onto the meat. Fry in oil at 180C for 1 minute and cook them in a 180 C oven for 3-4 minutes.
I serve them with a homemade mayonnaise with ‘fines herbes’ a mix of finely chopped chives, chervil parsley and tarragon.
Bon Appetit!