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See Also - Wild
Game Recipe Books for sale in the Bookstore
If you have a recipe you'd like to
contribute to the list, send an email
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White
Turkey Chili
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3 Cups Wild Turkey
Chopped
3 Cans White Northern Beans
2 Cans Chicken Broth
1 Cup Water
1 1/2 Cups Chopped Onion
1/4 Tsp. Onion Powder
1/8 Tsp. Garlic Powder
1/4 Tsp. Celery Salt
Salt & Pepper to Taste
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1/4
Tsp. Paprika
1/2 Tsp. Parsley Flakes
1 Tbsp.. Ground Cumin
1/8 Tsp. Ground Cloves
1/4 Tsp. Oregano
1 Can White Corn
2 (4 oz) Chopped Green Chilies
1 Cup Shredded Monterey Jack Cheese |
| Sauté turkey in skillet with onions
for 5 minutes. Add remaining ingredients, except
cheese. Simmer one hour. Top each bowl with Monterey
Jack cheese and serve with flour tortillas. |
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Yum
Yum Wild Turkey
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1 15-pound wild turkey
Bacon fat
Salt and pepper
1 cup chopped onion
2 cups chopped celery
1-1/2 cups white wine
1 muslin cloth (about 16 inches square)
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Wash and dry turkey. Brush with
bacon fat. Salt and pepper. Mix onion, celery
and one cup of white wine. Stuff bird with this
mixture. Place turkey in shallow pan. Dip cloth
in bacon fat and cover turkey with it. Roast in
300 degree oven 3 hours, basting often with drippings
in pan and the remaining wine. If turkey varies
in size from recipe, allow at least 20 to 25 minutes
per pound roasting time. Before serving, discard
onion and celery stuffing. Serves 8 to 10.
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Wild
Turkey Coq Au Vin (cooked with wine)
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2 tablespoons
extra virgin olive oil
1 teaspoon fresh ground black pepper
2-3 lemons, or oranges quartered
2-3 medium onions quartered
1 tablespoon minced garlic
2 cloves of garlic
1 bottle Chardonnay
2 sprigs Thyme
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Thoroughly rinse the bird and
pat dry with paper towels. Cover the outside
of the bird with the olive oil, rub with hands
to make sure all areas of the bird are covered.
Add the black pepper and minced garlic to the
outside of the bird. Insert the lemons, (or
oranges), onions, 2 cloves of garlic, and thyme
sprigs into the cavity. Using butcher's twine,
truss the legs together closing the cavity to
help hold in the ingredients within. Pour a
little of the Chardonnay into the cavity and
place the bird in a deep roasting pan. Drizzle
a little more of the Chardonnay over the bird,
there should be a little standing in the bottom
of the pan. Cover with aluminum foil.
Preheat oven to 350 degrees.
Place roasting pan in oven. Baste several times
during cooking with the pan juices and more
Chardonnay. Using a meat thermometer, cook until
internal temperature reaches around 150 degrees,
at which point remove the foil in order to brown
the outside of the bird. Cook until internal
temperature reaches 160 degrees, (Traditional
cooking times for domestic birds do not apply.
Wild Turkeys will cook more quickly.), at which
point remove from the oven and allow to rest.
The internal temperature will continue to rise
for a while, after which the bird will be thoroughly
cooked. Serve with long grain wild rice, giblet
gravy, (if desired), and another bottle of Chardonnay.
Makes a great Mother's Day feast if you can
get one by then! This will work on skinned birds
as well as plucked.
Leftovers Tip: Any carcass scraps
and/or leftovers can be used to make a delicious
"Turkey Noodle Soup". Make a stock
by boiling scraps and leftovers along with some
sliced carrots, and celery, add some egg noodles
and viola! This is a great way to use every
piece of your hard - earned wild turkey. Bon
Appetit!
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Turkey and Peppers
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2 turkey
thighs (2 pounds), skin and bones removed
Nonstick cooking spray
1 cup plus 1 tablespoon cold water
2 tablespoons fresh chopped parsley
2 tablespoons low-sodium soy sauce
teaspoon dried thyme
teaspoon dried rosemary
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1 medium green bell pepper, cut into -inch strips
1 medium red bell pepper, cut into -inch strips
1 cup chopped scallion
1 teaspoon cornstarch |
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Cut turkey into strips. Coat a large nonstick
skillet with cooking spray. Add turkey and cook
over medium heat about 8 minutes, stirring occasionally.
Stir in cup of the water, parsley, soy sauce,
thyme, and rosemary. Bring to a boil, reduce
heat, cover, and simmer about 35 minutes or
until turkey is tender. Stir in green and red
pepper and scallion. Cover and simmer 5 minutes.
Blend together cornstarch and remaining tablespoon
of water. Stir into turkey mixture, and heat
to boiling. Cook, stirring constantly, for 2
minutes.
Yield: Serves 6.
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