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Wild turkey meat can get dry if you don’t do things just right. But a long brine and a cool smoke does wonders for the breast meat. Trussing improves things even more, and the result is a primo sandwich meat for your lunches!
Most of us know about duck confit — where you salt duck legs, then slow cook them in duck fat until they are meltingly tender, then you crisp them up in a hot oven? Yeah, that’s confit. There’s a reason it’s all over restaurant menus, but check it: This process works great with pheasant and other upland game birds, too!
Posted in Charcuterie, Featured, French, Pheasant, Grouse, Quail, Recipe, Wild Game | Tagged classic recipes, French Recipes, grouse, partridges, pheasant, preserved foods, quail, turkey recipes | 12 Responses
If you’re having a quiet Thanksgiving, maybe just the two of you, you don’t need a whole turkey. Instead, gently poach the turkey breast and serve it with a rich gravy made from turkey wings. And while I used wild turkey, any ole’ gobbler will work.
Today is a day for leftover turkey, domestic or wild. Whichever kind you ate yesterday, this risotto recipe is a great way to use leftover bits.
I am always on the lookout for interesting pheasant recipes, and this one really caught my eye: It’s from Michael Psilakis, one of the best Greek chefs in the country, and who happens to also be a hunter!
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
Posted in Culinary Experiments, Ducks and Geese, Pheasant, Grouse, Quail, Wild Game | Tagged chukar, doves and pigeons, ducks, goose recipes, grouse, partridges, pheasant, snipe, turkey recipes, woodcock | 33 Responses
My first instructional video! I decided to start with an easy one: How to clean a gizzard. If you hunt birds, or buy gizzards, you know they don’t come cleaned. Here’s how.
Dirty rice is a traditional Cajun preparation, and it happens to be quite possibly the greatest use of giblets ever — especially to those who think they hate eating offal. What makes the rice “dirty” is ground up gizzards and minced liver. And when I say “minced,” I really mean chopped almost into a puree. […]