The Harwood Arms' venison Scotch egg

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

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

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

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

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