Like most other chefs, I enjoy reading and talking about food almost as much as I enjoy cooking and eating. In fact, I definitely spend more time thinking about food than cooking the dishes I prepare. That may seem odd to some, but there is a great deal of behind-the-scenes work that goes into the creative process of developing a dish. This recipe is a fine example of just that.

This meal is not uniquely my own. The concept of a Scotch egg has been around for a very long time. I have seen other hunters, cooks and chefs recreate the same dish, and I’ve been inspired by each of them. I heard about Scotch eggs long before I ever tasted them. I was fascinated by the concept and filed the dish away until just recently. After a bit of research and some taste-testing I finally honed a recipe I can call my own.

Soft boiled eggs, crunchy corn flakes, deep fried – who doesn’t this recipe excite? To top it all off, the pickled mustard seeds add another layer of complexity. Honestly, anything pickled has my attention, and it should gain yours as well.

As hunters, we bring a unique perspective to the cooking process. We hunt for our family’s meat, so we are closely involved in an animal’s life as it comes to an end. We use our creative skills to honor the animal by creating a delicious meal from the meat we harvested. This recipe is the result of hard work and passion afield and in the kitchen. I hope you enjoy it.

Scotch Eggs With Pickled Mustard Seeds

Pickled Mustard Ingredients:

• ½ cup of apple cider vinegar
• ½ cup of water
• 2 tbsp of sugar
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper
• 1 bay leaf
• 1 garlic clove
• ½ tsp salt
• 1/3 cup of yellow mustard seeds
• 2 tbsp minced purple onion

Cooking Instructions:

• Combine apple cider vinegar and water in a small pot. Bring to a boil.
• Add sugar, cinnamon, cayenne pepper, bay leaf, garlic, salt, mustard seeds and minced purple onion.
• Reduce heat and simmer for 20 minutes.
• Remove from heat and allow to cool.
• Place in a sealable container and store in the fridge overnight. Can be used for up to two weeks if sealed properly.

Scotch Eggs Ingredients:

• 8 large eggs
• Water
• Ice
• 1 lb. ground venison (90:10 meat:fat ratio)
• 1 tsp fennel seeds
• ½ tsp ground white pepper
• 1 tsp Herbs de Provence
• 1 tsp granulated garlic
• 1 tsp salt
• 1 tbsp maple syrup
• 3 tsp stone ground mustard or German mustard
• 4 cups of corn flakes, crushed
• 1 cup of flour
• Oil for frying

Cooking Instructions:

1. Place six eggs in a small pot and cover with water.
2. Remove eggs and set aside.
3. Bring water to boil, and carefully add eggs back to boiling water.
4. Allow to cook for six minutes exactly.
5. Remove eggs from water, and gently submerge in ice bath.
6. Allow eggs to cook, then carefully peel the eggs under cold water.
7. Combine ground venison, fennel seeds, white pepper, Herbs de Provence, garlic, salt, maple syrup, mustard and half cup of corn flakes.
8. Mix well until you are able to form a loaf with the meat.
9. Divide the meat into six equal portions.
10. Place one portion of meat in the palm of your hand and spread until your cover your palm and fingers.
11. Place one egg in the middle of the meat, and gently encase the egg with the meat.
12. Repeat for all six eggs.
13. Whisk two raw eggs and set aside.
14. Bring your cooking oil up to 350 degrees F.
15. Coat one Scotch egg in flour, dip in the egg wash, and then roll in the remaining crushed corn flakes.
16. Place in oil and allow to cook until golden brown. Repeat for all eggs.
17. Serve with a side of the pickled mustard and enjoy!

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