19th October 2021

#Chef #Food & Drink

A scotch egg, if you’re game enough?

19th October 2021

My name is Matteo Perra a Young’s chef and I’ll be sharing one of my favourite autumnal recipes with a twist.

I’ve been a chef for Young’s for many years and I would always create my menus using ingredients that are in abundance at that moment in time, with the Game season in full swing I’ve created a venison, wild boar and cardamon Scotch egg, my take on arguably the best traditional British bar snack..

Did you know? The largest scotch egg weighed 6.2 kg (13 lb 10 oz)



In a large pan of water cook the egg for 5 minutes and drain and let it cool down in iced water. Peel the egg and set aside.

Mix the venison and the wild boar meat with thyme and ground cardamom, add a pinch of salt and pepper.

Divide the mix into a meatball and flatten each one into a disc shape. Wrap the egg into the meat, and close it, ensuring that the egg is completely covered.

Roll the mix in the flour, beaten egg and then panko breadcrumbs.

 Deep fry the egg for few minutes until the panko is golden.

Finish in the oven for 10 minutes.

There you have it, the British pub classic – The Scotch Egg. Of course, if you don’t want to have a ‘crack’ at it at home you could always roll on down to your local Young’s to see what seasonal dishes they have on offer.


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