The Harwood Arms' venison Scotch egg

This venison Scotch egg is a mainstay on the menu at The Harwood Arms, but it's relatively easy to recreate at home. Swapping out most of the traditional sausage meat for minced venison gives the filling a leaner, lighter texture, but double the flavour. Serve with a good beer for the ultimate indulgent snack.

First published in 2019

Ingredients

Metric

Imperial

Method

1
Bring a large pan of water to the boil and add the whole eggs. Cook for 6 minutes, then drain and refresh in iced water. Once cool enough to handle, carefully peel and set aside
2
Mix together the venison mince, sausage meat, rosemary and black pepper in a large bowl. Divide the mixture into 8 separate balls, weighing approximately 90g each
3
Divide each ball of meat into two, flattening into patties as you do so. Dust each of the peeled eggs in flour, then carefully wrap two patties around each one, moulding them into a smooth, uniform shape
  • plain flour, for dusting
4
Once all the eggs have been covered with the venison mixture, preheat a deep-fat fryer or deep pan of oil to 180°C. Dredge the meat-covered eggs in the beaten egg, then cover in Panko breadcrumbs. Repeat this process twice to ensure a full covering of breadcrumbs, then repeat with the rest of the eggs
  • oil, for deep-frying
  • 3 eggs, beaten
  • 200g of Panko breadcrumbs
5
Deep-fry the Scotch eggs for 5 minutes 30 seconds until golden brown all over (you may need to do this in batches to stop the pan from becoming overcrowded). Drain on kitchen paper, allow to rest for 3 minutes then serve warm
First published in 2019

After cutting her teeth at the likes of Brett Graham's The Ledbury and Phil Howard's Elystan Street, Sally Abé rose to fame at The Harwood Arms. She's now at the helm of The Pem inside the Conrad London St James hotel, along with three accompanying establishments.

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