John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Festive Eggnog

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Serves 8

  • 3 cups (700ml) whole milk
  • feature-header171 cup (240ml) heavy or double cream
  • 3 cinnamon sticks
  • 1 vanilla bean pod, split and seeds removed
  • 1 teaspoon freshly grated nutmeg, plus more for garnish
  • 5 eggs, separated (can buy in a dozen of half a dozen)
  • 2/3 (130g) cup granulated sugar
  • 3/4 cup (175ml) Bacardi Dark Rum, or bourbon

In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.
(Jamie Oliver, 2013)

Mushroom Pizza with Quail Egg

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Try out this recipe using our fresh quail eggs.

Prep: 30 min / Cook: 25 min / Servings: 8

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Ingredients
1/4 cup (1/2 stick) butter
1 cup shiitake mushrooms, sliced
1 cup chanterelle mushrooms, sliced
2 cloves garlic, finely chopped
2 sheets puff pastry dough
Salt and freshly ground black pepper
1/4 cup chopped chives
1 or 2 eggs, beaten for egg wash
8 quail eggs, raw, fresh in shell

 
Directions
Heat butter in a saute pan and cook shiitake and chanterelle mushrooms with garlic until tender. While mushrooms are cooking, roll out pastry dough on a board. Season mushrooms with salt and pepper, remove from heat, stir in chives, and set aside.

Preheat oven to 375 degrees F.

Using a circle cutter, cut out 8 (3-inch) diameter dough circles and place on a baking sheet. (You can also cut into 3 by 3-inch squares). Place a spoonful of mushrooms on each pastry circle. Brush edges of dough with egg wash. Bake for 6 to 8 minutes, then pull out the baking sheet and crack a quail’s egg in the centre of each “pizza” Bake 8 minutes more until egg is cooked to sunny side up.

(Robert Irvine – Food Network, 2007)