Bizarre Foods Monday: Hops & Honey Pickled Pheasant Eggs

This recipe comes from wellpreserved.ca. I’ve never been a fan of hard boiled eggs or pickled things, so this one is a hard sell for me. It actually wasn’t as bad as I thought it’d be. Not something I’d eat again, but I can see where they’d be a nice compliment to a beer. Hubby likes pickled eggs but he says they’re a bit sour or too vinegary.

Pickled Pheasant Eggs

Ingredients

  • 24 fresh pheasant eggs
  • 1/4 cup hops (I used leaves).  You can omit this or replace it with a teaspoon of bitters OR a tablespoon of minced rhubarb
  • 2 tablespoon mustard seed
  • 2 teaspoon smoked salt (you can use regular salt and optionally add 1/2 teaspoon of liquid smoke)
  • 2 teaspoon dill seed
  • 2 heavy handed tablespoons of honey
  • 1 teaspoon black peppercorns
  • 1 3/4 cups white wine vinegar
  • 1/4 cup water

Instructions

To cook the eggs:

  1. Cover eggs in cold water.  Place on stove on high.
  2. When water starts to boil, set a timer for 3 minutes.  Drain and immediately rest in an ice bath or very cold water.
  3. Peel eggs once the shells are cool enough to handle.

To make the brine and pickles:

You can do most of this in advance but don’t boil the vinegar until the eggs are peeled (the hot vinegar added to the eggs will help penetrate them.

  1. Add all ingredients for the brine (i.e. everything but the eggs) into a saucepan and bring to a boil for 3 minutes.
  2. Carefully pour the brine into a clean mason jar.
  3. Using a spoon, transfer the eggs into the brine (this will help prevent you from ‘dropping’ them into the brine.
  4. Cover with a lid and place in fridge.
  5. The pickles will have the most flavour after 2-4 weeks.  Gently mix the contents of the jar every few days while your waiting (and try to resist eating them; which will be tempting!)
  6. They will easily store for 3-6 months but it’s highly unlikely you’ll have them that long!

~ by accordingtoleanne on August 31, 2015.

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