Harwood Arms venison Scotch eggs

Harwood Arms venison Scotch eggs

The Harwood Arms

8 eggs
500g venison mince
250g Cumberland sausages,skinned
1 tsp rosemary, chopped
3 eggs, beaten
200g panko breadcrumbs
Oil for deep-frying

Fulham, London
Head Chef: Sally Abé

Serves 8

Bring a large pan of water to the boil and cook the eggs for 6 minutes, then drain and refresh in iced water. Once cool enough to handle, peel and set aside.

Mix the venison mince, sausage meat, rosemary and a pinch of black pepper in a large bowl. Divide into 8 equal balls. Halve each ball and flatten into patties. Dust the peeled eggs in plain flour then carefully wrap two patties around each one, sealing to make a smooth, uniform layer.

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 breadcrumbs. Repeat to ensure a full covering of breadcrumbs.

Deep-fry each of the Scotch eggs for 5 minutes 30 seconds until golden brown all over: you will probably need to do this in batches. Drain on kitchen paper, allow the last one out to rest for 3 minutes, then serve warm.