This is a occasional focus of this blog: Recipes for Wild Game
Half the fun of catching your own game is preparing it in new ways.
Fillet of Wild Turkey
1 wild turkey breast, skin removed
Salt and pepper
olive oil or vegetable oil for frying
Remove breast fillets from wild turkey, using a sharp boning knife. Cut fillets in 3/8 inch thick slices, cutting across the grain.
Then cut those slices into 2 inch pieces. Marinate the pieces in buttermilk for at least 2 to 3 hours.
Combine flour, salt and pepper. Drain turkey slices, dredge in seasoned flour and fry in 1/2 inch (depth) of oil for 3 – 5 minutes per side, turning once. Drain on paper towels.
* Note: Buttermilk is a great tenderizer for wild game. We usually marinate our game in buttermilk overnight.
And Now, a Word from our Sponsor:
“Providence gave me three sons, only about a year and a half apart; and since it was not possible for me to give them what we usually call the advantages of wealth, I made up my mind to do my best by them.
I decided primarily to make them sportsmen, for I have a conviction that to be a sportsman is a mighty long step in the direction of being a man.
I thought also that if a man brings up his sons to be hunters, they will never grow away from him. Rather the passing years will only bring them closer, with a thousand happy memories of the woods and fields.
Again, a hunter never sits around home forlornly, not knowing what in the world to do with his leisure.
His interest in nature will be such that he can delight in every season, and he has resources within himself that will make life always seem worth while.”
— Archibald Rutledge *
Now, Back to our Regularly Scheduled Program:
Wild Turkey Chili
2 and 1/2 lbs. boned turkey, cubed
1 cup chopped onion
1/2 cup chopped green pepper (may use green, red, yellow peppers)
olive oil or vegetable oil
1 Tables. salt
1 Tables. chili powder
1 and 1/2 teasp. garlic powder
2 cups water
1/2 cup Wild Turkey bourbon
4 cups tomato puree
2 pounds kidney beans, cooked and drained **
1 (16 oz.) package Monterey Jack cheese, coarsely grated
Saute turkey cubes, onion and green pepper in oil for 5 – 6 minutes or until turkey is no longer pink and onions are softened. Stir in seasonings.
Transfer turkey mixture to stockpot (slow cooker – directions below). Add water, bourbon, tomato puree and beans.
Simmer, covered, for 1 hour or longer. Serve each bowl with grated cheese.
Serves: 10 to 12
Crock pot directions: Saute turkey cubes in oil until turkey is no longer pink (in a skillet).
Add onion and green pepper to slow cooker. Add turkey on top of vegetables. Add water and bourbon, tomato puree and kidney beans to pot. Simmer, covered for 6 to 10 hours.
Add spices during the last 30 minutes in the slow cooker. (Adding spices at the beginning will cook the spices away.)
This usually tastes better on the 2nd day!
** Note: In a hurry? 2 cans of kidney beans works fine, instead of cooking your own.
* Archibald Rutledge (1883-1973), according to Wikipedia, was a South Carolina poet laureate.
He is remembered as one of America’s best-loved outdoor writers. His short stories appeared in Outdoor Life and Field and Stream, plus he wrote more than 50 books including An American Hunter (1937).
This blog is a companion to my website: GreatGhilliesAndGraphics.com
Tomorrow: What’s So Great About Camouflage?