Venison And Butternut Squash Canapes With Fried Quails Eggs
Ingredients
- 1 small butternut squash, the long solid bit is best otherwise known as the neck
- 1 tbs olive oil
- 200 g venison mince
- 1/2 onion, grated
- 2 tbs mixed chopped herbs such as thyme, oregano, tarragon and parsley
- 30 g couscous
- 40 ml water
- Salt and freshly cracked black
- Pinch Ras el Hanout
- ½ free range egg
- Salt and freshly cracked black pepper
- 12 quails eggs
- Mixture of small salad leaves
Instructions
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