Haggis Scotch Quail Eggs & Venison Steak

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9 quail eggs, but cook 12 - there are always breakages during peeling

60 g gluten free sausagemeat (I took the casing off a Debbie & Andrew sausage)

100 g haggis

2 tbsp rice flour

1 egg, beaten

A few tablespoons of rice crumbs or panko crumbs

Sunflower oil for deep frying

1 steak per person

Fresh thyme

Half a pint of fresh beef/venison stock

A wee dram or two of whisky

Salt and pepper

A slurp of double cream

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