Venison And Butternut Squash Canapes With Fried Quails Eggs

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

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

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