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By Shirley Grenoble
For the Mirror
Because I get many queries about how to cook wild game, I try to offer cooking strategies and recipes from time to time.
When I first started my outdoor writing career back in the 1970's, the only women writers were cooking writers. I was determined to never be labeled with that title. Nothing wrong with being a cooking columnist, but when I began writing outdoor pieces, both press and public were reluctant to read anything other than that from a female writer. So for many years, I never offered a cooking tip or a recipe
I had spent many years hunting, hiking and scouting the woods before I ever thought about recording anything in print. Even though my friends all bugged me about writing, I truly thought that was an endeavor far beyond my talents.
Obviously, I have changed my mind. That was all because readers often asked about the very subject I was trying so hard to avoid.
So 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 something easy, like turkey breast in a crock-pot. 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, we were converted back in the 1970's 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, you 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. Soak them in a mixture of milk and egg, which helps to tenderize it, for an hour before cooking. Remove from the egg mixture, roll in bread crumbs and drop into hot oil in a skillet.
You cook them for a minute and a half on each side. Do not overcook. When bread crumbs 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.
Just ducky
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
2 cups Ducks Unlimited Seasoned Hickory Marinade, divided
1 tablespoon Ducks Unlimited Poultry and Game Seasoning and Rub.
2 cups apple juice, divided
2 boneless, skinless wild turkey breast halves
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons minced fresh gingerroot
2 teaspoons cornstarch mixed with equal part cold water
3 tablespoons chilled butter
Sliced apple garnish, optional
Makes 6-8 servings
Marinate time: 2-6 hours
Prep. time: 10 minutes
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 2-6 hours.
In a large nonstick 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 5 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 8 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.
I use turkey legs for soup or turkey and noodles, turkey and waffles, turkey and dumplings. Either roast the legs or even better, use a crock-pot 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.
Who wants pie?
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
1/3 cup chopped celery
2 cups seasoned stuffing mix
3 cups chopped turkey
6 tbsp. Butter or oleo
2 tbsp. onion
2 tbsp. parsley
3 beaten eggs
1/2 tsp. pepper
1 5oz. can evaporated milk
4-oz. shredded cheddar cheese
1 tsp. salt
1single serving size pkg. mushroom soup
Cook celery in butter until tender. Add ª-cup 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-lb wild bird the same as long as a 20-lb domestic turkey, it will come out dry and tough. I'd reduce the roasting time by about an hour.