Scotch eggs are enjoying something of a resurgence in popularity. Try this succulent venison version for something a little different – from a Michelin starred restaurant, no less


With their meaty exterior and runny yolk, scotch eggs make the perfect partner to a pint. Try Mike Robinson’s gamey twist on a classic snack with this venison scotch egg recipe.

For more bar snacks to enjoy in the comfort of your own home, follow the best British bar snacks recipes. No stool required.


Simpler than you might think, this is a delicious twist on a traditional scotch egg.

Makes 8 scotch eggs

  • 8 medium hen’s eggs
  • 150g (5oz) venison mince
  • 300g (101⁄2oz) pork sausage meat
  • Salt and pepper
  • Herbs
  • 200g (7oz) plain flour
  • 100ml (31⁄2fl oz) milk
  • 3 eggs, beaten
  • 250g (9oz) coarse white breadcrumbs

Start by removing your eggs from the fridge at least an hour before cooking. Cooking from room temperature is the key to getting the yolks just so. Boil the eggs in water for five and a half minutes exactly. If you are at high altitude, this timing may change. Take the eggs out of the water and plunge into iced water to stop them cooking. When cool, peel them carefully and leave the peeled eggs in water.

Prepare the sausage meat by mixing the venison and pork together. Season the mix with salt and pepper and any herbs you choose. Form the meat into balls the same size as the eggs.

Flour the eggs. Squidge the balls of sausage meat into flat circles about 5in in diameter and encase each egg in a thin layer of meat. Mix the milk and beaten eggs together, then flour the enrobed eggs again and dip them in the mix before dunking the lot in breadcrumbs.

Repeat the process so the crumb armour is two layers thick. Deep fry the eggs in plain oil at 175°C/347°F for six minutes. They should be deep brown in colour but not burnt. Serve hot and whole with a sprinkling of sea salt on the top.

Mike Robinson is co-owner of The Harwood Arms in Fulham, which is the first London pub to have been awarded a Michelin star.