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If you’re going to hunt, check out these recipes

Commentary

Last year I cooked some wild turkey for a group of friends. Like many, they were wary, expecting to taste something they hoped to tolerate but did not expect to like.

I cooked it simply, turkey breast in a crockpot. Then I sliced it and made home-made gravy for it. Most of those who tried it remarked how similar it tasted to what they called “real” turkey. They went back for seconds and there were no leftovers. And that is not the way I generally cook wild turkey.

From the day most of us got the recipe from The National Wild Turkey Federation, back in the 1970s we’ve converted to this simple way of preparing wild turkey: deep-frying it. Yes, there are other ways besides roasting to cook turkey. It begins by skinning the bird instead of plucking. Then filet the breast meat off the bone. You’ll have two sizable chunks of breast meat, which can be prepared separately if desired.

I slice the breast filet into half-inch slices. Then I soak it in a mixture of milk and egg, which helps to tenderize it, for an hour before cooking. Remove it from the egg mixture, roll in breadcrumbs and then drop into hot oil in a skillet. Cook a minute and a half on each side. Do not overcook it. When breadcrumbs are golden brown, it’s ready. Remove from heat with tongs, place on paper towel or brown bag to drain and serve immediately. Most of us who have fixed turkey breast this way never again cook it any other way.

It is definitely my personal favorite wild turkey recipe.

You’ve got mail

Recently I received in the mail from Ducks Unlimited a recipe booklet that contains some amazing recipes.

It features their brand of seasonings and marinades, as well as some Lawry seasonings which I use a lot when I cook wild meat, especially on venison steaks and chops.

It’s not to cover some wild taste, because I do not believe there is any such thing as a wild taste, but because marinades can add so much wonderful flavoring. The following recipe is an example of something so delicious it could be a company meal.

APPLE AND HICKORY

WILD TURKEY BREAST

n 2 cups Ducks Unlimited seasoned hickory marinade, divided

n 1 tablespoon Ducks Unlimited Poultry and Game Seasoning and Rub.

n 2 cups apple juice, divided

n 2 boneless, skinless wild turkey breast halves

n 2 tablespoons vegetable oil

n 2 cloves garlic, minced

n 2 teaspoons minced fresh gingerroot

n 2 teaspoons cornstarch mixed with equal part cold water

n 3 tablespoons chilled butter

n Sliced apple garnish, optional

n Makes 6 to 8 servings

n Marinate time: 2 to 6 hours

n Prep Time: 10 minutes

n Cook time: 20 to 25 minutes.

In a large resealable plastic bag, combine one cup each of seasoned hickory marinade and apple juice with the poultry and game seasoning rub. Reserve remaining marinade and juice. Place turkey in bag; seal. Marinate in refrigerator for two to six hours.

In a large non-stick skillet, heat oil over medium heat. Remove marinated turkey from bag and pat dry with paper towels. Discard used marinade. Add turkey to pan and cook until browned, about five minutes. Turn breast over and cook for an additional two minutes.

Add reserved marinade and juice, along with garlic and ginger to pan. Cook until liquid is reduced by half; about eight to 10 minutes. Stir in cornstarch mixture to thicken and then reduce heat to medium. Remove turkey from skillet when just cooked. Slice breast across the grain of the meat into half-inch thick slices.

Remove skillet from heat and whisk in chilled butter until melted. Spoon over sliced meat and garnish with sliced apples, if desired.

Soup’s on!

I use turkey legs for soup or turkey and noodles, turkey and waffles or turkey and dumplings.

Either roast the legs or even better, use a crockpot if you have one large enough to hold the legs and cook them until almost over-done. Remove the meat from the bones and make any of the above dishes.

A hunting buddy of mine from Mill Hall, Lee Russell, gave me this great recipe for turkey pie. This is great for company.

TURKEY PIE

n 1/3 cup chopped celery

n 2 cups seasoned stuffing mix

n 3 cups chopped turkey

n 6 tbsp. butter or oleo

n 2 tbsp onion

n 2 tbsp parsley

n 3 beaten eggs

n ¢ tsp. pepper

n 1 5 oz. can evaporated milk

n 4-oz. shredded cheddar cheese

n 1 tsp. salt

n 1single serving size pkg. mushroom soup

Cook celery in butter until tender. Add two-thirds cup of water and stuffing mix and set aside. Combine eggs, milk, soup mix, onion, pepper and salt.

Stir in turkey. Pour into 10-inch or 12-inch casserole skillet which has been greased. Sprinkle with cheese, top with stuffing, cover and cook over medium heat for 10 to 15 minutes.

Serve with mushroom sauce, using two single envelopes of mushroom soup mix and one cup boiling water.

If you have a wild turkey in the freezer and wish to roast it, remember that it does not have the fat in the meat that a Butterball does and because of that, it must not be roasted as long as a supermarket bird.

If you roast a 20-pound wild bird the same as long as a 20-pound domestic turkey, it will come out dry and tough. I’d reduce the roasting time by about an hour.

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