Big Game Scotch Eggs
Recipe
Game Meat:
1 lb ground venison, elk, antelope, or wild boar
Ingredients:
6 Eggs, large
1/2 Tbsp worcestershire sauce
1/2 Tbsp stone ground mustard
1/2 tsp dry English mustard
1 tsp sea salt
1/2 tsp fresh ground black pepper
1/2 tsp thyme (ground)
1 tsp sage (rubbed)
1/8 tsp cayenne pepper
1/4 tsp allspice
2 cloves garlic, minced
2 Tbsp chopped fresh parsley
1 1/2 cups bread crumbs or panko crumbs
1 1/2 cups flour
1/4 cup milk
4 cups canola oil
Mix the game meat with the worcestershire sauce, stone ground mustard, dry mustard, salt, pepper, thyme, sage, cayenne pepper, allspice, garlic, and parsley. Mix until all ingredients are thoroughly combined. Place four eggs in a pot and cover with cold water and bring to a boil over high heat. As soon as the water boils, turn off the heat, cover and let rest 5 minutes. Then immediately place in an ice water bath to stop the cooking. Carefully remove the eggshells in preparation for assembly. To prepare the egg wash, mix the remaining two eggs with the milk and whisk. Place the flour and bread crumbs on separate plates for dredging. Divide the meat mixture into four even pieces and carefully form each into a large 'patty' the size of your hand. Place the egg in the center and carefully wrap the meat patty around the egg trying your best to keep it an even thickness and remember to seal the edges together. Carefully roll between your hands to smooth the edges and create the final shape. Next roll in the flour removing any excess, then roll in the egg wash, and next into the breadcrumbs ensuring it's coated evenly. Preheat the oven to 325 F while bringing the canola oil to 350 F for frying. Carefully lower each scotch egg into the oil with a slotted spoon to avoid splashing the hot oil. I fry two batches of two eggs to ensure the oil remains at the proper temperature. Fry the eggs for 3 mins, then remove and place on a tray. Place the scotch eggs in the oven for 6-8 minutes to complete the cooking.
Sweet & Spicy Chili and Mustard Aioli
1/2 cup sour cream
2 Tbsp mayonnaise
1 Tbsp sambal oelek
2 Tbsp sweet chili sauce
1 tsp stone ground mustard
1/4 tsp worcestershire sauce
pinch of salt and pepper
Mix or blend until a nice smooth consistency. Add to a small dish for serving.
Extras
Consider serving with a baby arugula salad with sliced cherry tomatoes tossed with a champagne vinaigrette for a peppery and tangy balance to the dish.
Serve with your favorite chilled frosty pint or glass of wine.
Cheers!
Jalapeno Popper & Wild Boar Chorizo Bites
Recipe
Game Meat:
1/2 cup prepared wild boar chorizo (see wild boar chorizo taco recipe)
Ingredients:
1 Pkg won ton wrappers (round or square, ~ 50 pieces)
12 oz center cut bacon, thick
4 oz fresh farmers goat cheese
8 oz double cream brie
1/2 cup creme fraiche
1/3 cup grated cotija cheese
1/2 cup minced pickled jalapeno (jarred or canned)
3 Tbsp minced fresh chives (+ extra for topping)
1/2 tsp fine sea salt
1/4 tsp fresh ground pepper
1/8 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp coriander
1/4 cup roasted pepitas (+ extra for topping)
4 Tbsp chopped fresh cilantro leaves (for topping)
Roughly chop or dice the goat cheese and brie, place in a large bowl and bring to room temperature. Cook the bacon on a flat tray or sheet pan at 350 F for 17-20 minutes until cooked and slightly crispy. Finely chop the bacon and set aside, ensuring to reserve some for topping the bites as well. Mix the prepared wild boar chorizo, bacon, creme fraiche, cotija cheese, pickled jalapenos, chives, salt, pepper, cayenne pepper, cumin, coriander, and roasted pepitas with the brie and goat cheese. Use a large fork or spoon to combine together well and refrigerate at least an hour (and up to 24 hours) to let the flavors come together. When ready to prepare the jalapeno popper bites, remove the mixture and won ton wrappers and leave at room temperature for 15-20 minutes. Preheat the oven to 400 F while preparing the bites. Spray or grease a large muffin pan (or pans) and carefully place the won ton wrappers in the bottom, shaping them with your fingers. This recipe makes approximately 3 to 3 1/2 dozen so use multiple pans or cook in shifts as needed. The final yield will depend on the size of the won ton wrappers and amount of filling added to each. Next, using a large spoon or scoop, place approximately 2-3 tablespoons of filling in each won ton wrapper (be sure not to overfill; the filling should be no more than two-thirds of the height of the won ton "cup". Place the jalapeno bites in the oven for 6-8 minutes to cook. The filling should be hot and the contents melted, and the won ton wrapper nicely browned. The bites may be covered with foil as well if browning of the won ton wrappers occurs to quickly. Remove from the oven and transfer to a serving dish or tray. Top with the remaining bacon, chives, cilantro, roasted pepitas and drizzle with the prickly pear, lime, and honey creme fraiche.
Prickly Pear, Lime, and Honey Sweet & Spicy Creme Fraiche
1 cup mexican crema
1/2 cup creme fraiche
1 lime, juice and zest
4 Tbsp prickly pear puree
1 Tbsp Tapatio brand hot sauce
1 Tbsp wild honey
1/8 tsp cumin
1/8 tsp coriander
pinch of salt and pepper (to taste)
Mix or blend until a nice smooth consistency. Add to a squirt bottle or small dish for serving.
Extras
When I'm making other dishes, such as the various wild game tacos, I'll often reserve enough to use as a topping for another dish, such as a brunch recipe or even use them to do different types of appetizers. In the case of the jalapeno popper bites, I'd invite you to try the carne asada venison or al pastor elk recipes as well.
Enjoy!
'Boar in a Blanket' Smoked Wild Boar & Swiss Cheese Sausage
Recipe
Game Meat:
1 - 1 1/2 lbs prepared smoked wild boar and swiss cheese sausage links (~4-5 links)
Ingredients:
2 x 8 oz pkgs refrigerated croissant dough sheets
1 x 7.5 oz tub chive and onion cream cheese spread
8 - 10 Tbsp apricot preserves
4 - 5 Tbsp stone ground mustard
1 Tbsp vegetable oil
1 Tbsp butter
Brown and cook the sausage in the oil and butter over medium high heat; remove from heat and cool. Set out the cream cheese and bring to room temperature prior to preparation for ease of spreading. Open the packages of croissant dough one at a time while preparing each roll. Unwrap and unroll the dough on a lightly floured cutting board being careful to retain the elongated rectangular shape. Cut into 2 or 3 smaller rectangles based upon the number, length, and size of the sausages. Each sheet should be slightly wider than the length of the sausage and there should be enough dough to wrap at least one and half times around the sausage to properly layer and seal each roll. Begin by spreading approximately 4 tablespoons of the cream cheese in the top two-thirds of the croissant sheet, making sure not to go all the way to the edges, leaving a clean border around all edges of the dough. Next, spread approximately 2 tablespoons of apricot preserves on top of the cream cheese. Follow that layer with approximately 1 tablespoon of the mustard. Next, lay the sausage towards the top of the spread mixture and carefully roll up the sausage carefully removing any air pockets, and place the sealed roll on a baking sheet. When all the rolls have been prepared, place them in a preheated oven at 375 F for approximately 16-18 minutes or until golden brown. Remove from the heat and when cool enough to handle slice into sections and serve. Each of the ingredients can certainly be adjusted to taste as well. The tangy, sweet, and sour notes coupled with the meaty goodness can be served as is, however for those that tend to be habitual dippers, try serving with a spicy ranch dip.
Tapatio Ranch Dip
1/4 cup ranch dressing
1 tsp Tapatio brand hot sauce
Mix until well blended. Add to a small dish for serving.
Extras
Easy. Quick. Delicious. Not every dish needs to be complicated or complex to be tasty and satisfying. This is an elevated version of a holiday or game time snack we're most all familiar with. And will work very well with your favorite collection of game sausages.
Southwestern Style Al Pastor Elk Egg Rolls
Recipe
Game Meat:
2 cups prepared/cooked Al Pastor Elk ground meat
Ingredients:
2 pkgs egg roll wrappers (for large sized wrappers, yields 24-30 egg rolls)
1 cup frozen sweet petite corn (defrosted)
1 cup red bell pepper, small dice
2/3 cup spanish red onion, small dice
1 cup black beans, drained
3 cloves garlic, minced
2 roma tomatoes, small dice
1 large avocado, small dice
1 1/2 cups monterey jack cheese
1/2 tsp fine sea salt
1/4 tsp fresh ground pepper
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp coriander
3-4 cups vegetable oil (or suitable quantity for frying, allowing the egg rolls to be covered)
Egg Wash:
1 egg + 1 tsp water, mixed
Mix all of the ingredients (with the exception of the wrappers, oil, and egg wash of course) in a large bowl and carefully toss until well combined. Be cautious not to break up the soft ingredients, but at the same time you want to make sure they're evenly distributed to some degree. Now the 'some assembly required' piece. Place an egg roll wrapper on a cutting board or smooth surface (you can lightly flour the surface if sticking occurs), with a corner of the wrapper pointing directly at you. For larger egg rolls, place ~ 1/4 cup of the filling in the top one-third of the wrapper leaving room to roll. Fold the corner closest to you up over the filling and begin rolling. When you are at about the half way point, fold in each corner on the sides into the main portion of the egg roll. Use your finger and place a small amount of egg wash on the borders of the remaining corner and complete the rolling process. Be sure to keep it fairly tight as you roll, remove any excess air where possible, and make sure you have a nice seal. That will help in stay assembled during the frying process. Heat the oil to 350 F and place a few egg rolls in and fry for approximately 2-3 minutes or until lightly golden brown. Remove and place on a sheet pan with a rack (or paper towels) to drain any excess oil. Fry the remaining egg rolls in batches to avoid cooling down the oil too much. Simply plate, serve, and sit back and watch how happy your guests are.
Creamy Avocado & Cilantro Dip
1 cup sour cream
3 Tbsp heavy whipping cream
1 Tbsp mayonnaise
1 large avocado mashed
1/2 tsp lemon juice
1/2 tsp lime juice (add zest as well if you like)
2 tsp Tapatio brand hot sauce
1/2 bunch chopped fresh cilantro
pinch sea salt (to taste)
pinch freshly cracked pepper (to taste)
Mix or blend until well combined and smooth. Add to a small dish for serving.
Extras
As previously mentioned, I often make larger batches of the various ground meats utilized in the street tacos and reserve 'extra' for use in other recipes. In this case I've re-purposed some Al Pastor Elk meat with some new twists in order to transform into into a 'Tex Mex' or Southwestern style egg roll.