Wild Turkey Recipes

March 12th, 2010 / Posted by edersbow.com
Wild Turkey Recipes

Mental and aerobic concerns aside, wild game, including wild turkey, can be just plain better for you than store-bought meats. While much has been said about the low-fat, higher protein benefits of buffalo meat and venison over beef, wild turkey has the edge over its domestic cousins raised on additives to make them fat. Wild turkey has a little over two percent more protein, a half percent less fat and slightly less cholesterol than domestic turkey, according to a chart published by North Dakota State University. In addition, the quantity of fat is not only generally lower in wild game, but it is also healthier, since it contains less saturated or bad fat.

Of course, there’s no guarantee you’re going to harvest a wild turkey just because you go hunting, but trying is half the fun. While going to the store is still the most reliable means of getting dinner, spending time in the woods, getting some exercise and the pride of being self-reliant is what a traditional life outdoors is all about.

To learn more about turkey hunting, how to get involved in turkey hunting and find more great recipes for wild turkey and other game, contact the NWTF at 800-THE NWTF or check out the Federation’s web site at www.nwtf.org.—Doug Howlett

Cajun Mardi Gras Wild Turkey Breast
Get out your beads, masks and doubloons! It’s time for Mardi Gras, which is Latin for “removal of flesh.” Carnival has many symbols, including Boeuf Gras or “fatted bull.” Traditionally, Boeuf Gras is the ancient symbol for the last meat eaten before the Lenten season of fasting begins. Thanks to this delicious wild turkey recipe from Dave Constantine of Durand, Wis., in the Wild About Turkey cookbook, Dindon Gras, or “fatted turkey,” may be the newest Mardi Gras symbol! An easy to prepare entree, Cajun Mardi Gras Wild Turkey Breast served over rice is easily complemented with a Caesar salad, yeast rolls and, of course, a King Cake or Moon Pies for dessert. As they say in Mobile and New Orleans during Mardi Gras: “Laissez les bon temps roulez!” (Let the good times roll!)

Cajun Mardi Gras Wild Turkey Breast
1 pound bacon, diced into 1/4-inch pieces
Cajun poultry seasoning, as needed
4 tablespoons butter or margarine, divided
1 1/2 cups chopped onion
1 (2-pound) boneless turkey breast, cut into 1-inch chunks
4 tablespoons vegetable oil, divided
1 tablespoon Worcestershire sauce

In a large, heavy skillet, add bacon and sprinkle it with Cajun seasoning. Fry until crisp. Drain, discard grease and set aside. In the same skillet, add 1 tablespoon of butter, and sauté the chopped onion until tender. Remove onion, and set aside. In a large bowl, combine turkey, 2 tablespoons of oil, Worcestershire sauce and more Cajun seasoning. In the same skillet, heat remaining butter and oil until sizzling. Add turkey, bacon and onion. Sauté until turkey is brown and tender. Serve entree over rice. Yield: 4 to 6 servings.

Stuffed Midwestern Wild Turkey
Springtime is a time of rebirth, a time of new beginnings. It is at this time of year that families celebrate many special occasions—Easter, Passover, christenings, weddings and Mother’s Day—just to name a few. And Spring is a great time to show off your newly- bagged gobbler! A.M. Glombowski of Lake Forest, Ill., has a delicious recipe using a whole bird—Stuffed Midwestern Wild Turkey. This is an easy-to-prepare recipe that will look beautiful on your special table this spring, or any other time of the year. Enjoy!

Stuffed Midwestern Wild Turkey
14 slices bacon, divided
1 cup chopped onion
1/4 cup chopped celery
1/2 cup water
1 (8-ounce) package cornmeal stuffing mix
1 chicken bouillon cube
1/2 cup hot water
1 cup dry red wine, divided
1 (10- to 12-pound) wild turkey

Fry eight slices bacon until crisp. Drain bacon, crumble and set aside. Sauté the chopped onion and celery in bacon drippings. When the vegetables are tender, add 1/2 cup water, and simmer for five minutes. Stir in stuffing mix and crumbled bacon. Dissolve bouillon cube in 1/2 cup hot water. Add 1/2 cup red wine to bouillon. Add the bouillon-wine mixture to the stuffing mixture, and stuff the turkey. Transfer the turkey to a roasting pan. Lay 4 slices of bacon across the breast, and wrap a slice of bacon around each leg. Cover pan with foil; then place lid on pan. Bake in a 300-degree oven for 4 1/2 hours. Remove cover and foil. Pour remaining wine over the turkey. Baste every 10 minutes while cooking an additional 40 minutes. Yield: 12 to 15 servings.

Marinated Wild Turkey Rolls

No matter the holiday or special gathering, a hors d’oeuvre made from a wild turkey is made from the heart. Marinated Wild Turkey Rolls, a recipe from Gary L. Crafton of Coffeeville, Miss., is easy to prepare and a tasty treat. Whether you’re hosting a dinner party or friends over to watch the big game, everyone will love snacking on these. Once cooked, the rolls will easily stay warm in an oven on the lowest setting until serving time. The rolls also may be frozen (after the initial cooking). Just defrost them in the refrigerator and heat them in the oven before serving. At a dressy get-together, serve this meaty fingerfood in a silver chafing dish, or use a terra-cotta cooker as a serving container for a more casual affair. Enjoy!

1 (5 lb.) wild turkey breast, deboned
12 ounces commercial Italian dressing
12 strips thickly sliced bacon

Cut breast meat along the grain into long, thin 1/4-inch-thick strips. Submerge strips in dressing, cover and marinate in the refrigerator for three to six hours. Drain. Place a strip of bacon onto each sliced turkey breast strip, cut the bacon/turkey strip 4 inches long, roll into a pinwheel, and secure with a toothpick. Place in a large non-stick skillet and cook over very low heat for about an hour. (You may also try baking them at 350 degrees for approximately 20 minutes.) The turkey roll is done before bacon browns. Yield: 6 servings

Southwest Shrimp, Turkey and Rice Soup

4 cups chicken broth
2 cups water
½ cup onion, sliced or diced
½ cup celery, diced finely
1 cup instant long grain rice
1 tbsp. cooking oil
several cloves of garlic, minced
½ tsp. crushed red pepper
¾ pound shrimp, peeled and deveined
¾ pound of turkey, cooked, in bite sized pieces
jalapeno pepper, sliced
green onions, sliced
cilantro, chopped
lime wedges

In a large saucepan, combine broth and water and bring to a boil. Add onion and celery and cook for 2 minutes; add rice, bring back to a boil then cover, remove from heat and set aside.
Heat oil in a skillet. Add garlic, red pepper, jalapeno (optional), shrimp and turkey; sauté just until shrimp are done (they will turn red); about 3 minutes. Stir the shrimp/turkey mixture into the rice/broth mixture.

Divide the soup evenly among 4 to 6 bowls. Top each bowl with a little chopped cilantro and green onion and serve with a wedge of lime.

Wild Turkey Dijon

2 pounds boneless turkey breast
salt and pepper to taste
2 tablespoons butter
2 cloves garlic, minced
¼ cup green onions, finely sliced
sliced mushrooms, morels preferred
¼ cup Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 cup cream

Slice the turkey breast into serving size pieces and pound gently with a meat mallet (or the edge of a plate). Season with salt and pepper. Melt the butter in a large skillet and sauté the turkey, turning once, until done. Remove to a warm platter. Add garlic, green onion, mushrooms to the pan and sauté until onion is tender (add more butter if necessary). Stir in mustard, lemon juice, sherry, and cream and stir over simmer until slightly thickened. Add turkey to sauce until heated through. Serve with rice or noodles. About 4 servings.

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