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Venison Scotch eggs

Australian Gourmet Traveller recipe for Venison Scotch eggs by Brett Graham, The Ledbury

By Brett Graham
  • 20 mins preparation
  • 15 mins cooking plus chilling
  • Serves 6
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Venison Scotch eggs
“When Chelsea FC are playing at home, we can sell 50 of these Scotch eggs in a day,” says Graham.


  • 6 eggs, at room temperature
  • 3 egg yolks
  • 3 tsp milk
  • 250 gm fine pork sausage meat (about 2 thick sausages), squeezed from its casings
  • 200 gm finely minced venison shoulder (see note)
  • 75 gm plain flour (½ cup)
  • 50 gm panko crumbs (see note) (¾ cup)
  • For deep-frying: vegetable oil


  • 1
    Cook eggs in a saucepan of boiling water over medium-high heat until soft-boiled (5-6 minutes). Refresh in iced water, peel, set aside.
  • 2
    Meanwhile, beat yolks and milk together in a small bowl and set aside. Mix sausage meat and venison in a separate bowl until well combined and season to taste. Shape one-sixth (75gm) of the mixture into a cup in your hand, place a boiled egg in the indent and carefully mould mince around to enclose. Dust with flour, coat with yolk mixture then panko crumbs and place on a tray. Repeat with remaining venison mixture and eggs, then refrigerate until well chilled (25-30 minutes).
  • 3
    Preheat oil in a deep saucepan to 170C. Deep-fry crumbed eggs in 2 batches, turning occasionally, until golden (6 minutes; be careful as hot oil will spit). Drain on absorbent paper, season well with sea salt and serve hot.


Order venison in advance from specialist game butchers. Panko, Japanese breadcrumbs, are available from Japanese grocers; if they’re unavailable, substitute dried breadcrumbs.
This recipe is from the June 2012 issue of
Drink Suggestion: This is classic pub grub: there’s no better thing to go with this than beer. Drink suggestion by Luke Robertson

  • undefined: Brett Graham