Venison tamales, an old family recipe from a friend of mine. Hope you like them!
A recipe for Yucatan-style javelina stew, with lots of fresh vegetables and plantains. This recipe works fine with pork, wild pig or turkey, too.
Wild turkey tamales? You bet. And to make these even more autumnal, I add roast pumpkin or squash to the masa.
If you only know one deer tongue recipe, this should be it: Mexican tacos de lengua. Works with any decent-sized tongue.
Traditional New Mexico green chile enchiladas filled with dove meat. Easy, really good – and you can sub in any meat if you want.
Few places celebrate turkey like Mexico. It is where the turkey was domesticated, and there are scores of great recipes for these birds there. This is a traditional Yucatan turkey recipe, using legs, thighs and wings that are marinated, grilled, then braised.
Cholla buds are edible, believe it or not. Here’s how to harvest, prepare, store and eat the buds from the cholla cactus, which live in the American Southwest.
Quite possibly the best thing to make with wild turkey drumsticks and wings, which can be really tough and stringy. Braise them slowly until the meat falls off the bone, then pull the meat, crisp it and serve it in tacos or burritos.