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Venison and Duck Scotch eggs

image of walled kitchen garden

At the Olde Bell in Hurley we are extremely lucky to have a wonderful team at work in the kitchen. Seasonal produce is sourced directly from our very own walled kitchen garden and there is a strong ethos of using only the finest and freshest of ingredients.

Our executive chef is often asked to reveal the secrets of his cooking and so we have decided to look back through the years to pin point some of the most successful dishes that diners have enjoyed. From now on, perhaps on a monthly basis, our chef will impart his knowledge for well thought out dishes and help you to recreate favourite items from The Olde Bell’s menus – both past, present and future!

Let’s start with a recipe for venison and duck Scotch eggs:


8 duck eggs 8oz finely minced venison shoulder 2 finely minced Duck legs 10oz finely minced Pork belly  2oz finely minced smoked bacon 1 onion finely chopped 1 clove garlic finely chopped 1 tablespoon chopped parsley 1 teaspoon chopped thyme leaves Salt and pepper Day old sourdough bread 3 hen eggs Flour



Pre heat a deep fat fryer to 180ºc and an oven to 180ºc

Blend breadcrumbs, sieve through medium sieve and spread out on a plate.

Cook the duck eggs in boiling water for 8 minutes, remove from water and cool under running cold water, peel and refrigerate

Gently cook the onions and garlic in a little oil over a medium heat until soft but with no colour, mix in the herbs and allow to cool

Mix pork, duck, venison and smoked bacon in a bowl with chopped herbs, 1 hens egg and onion mixture, add seasoning.

Divide the mixture in to 8 equal amounts, place on a sheet of cling film and roll out to an even thickness, round in shape. Gently dust egg in flour then place onto meat mixture. Gather the edges of the cling film together and pull up. Remove from cling film and roll gently in your hands to form and even ball shape. Repeat this process for each one.

Break 2 hens eggs into a bowl and whisk with a small amount of water to form an egg wash

Once formed into balls, place the “eggs” into the flour, dust off the excess, then into the egg mixture and finally the breadcrumbs. Repeat the last 2 steps a second time to form a nice crust.

Place gently into the oil and fry for 6-8 minutes until golden brown, remove and place on a tray. Put into oven for a further 6- 8 minutes.

Allow to cool and serve.

We serve them with a duck egg gribiche and a little wild watercress.

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