Hunting turkey in the Sierra Nevada in springtime can be frustrating, and, if you’re successful, rewarding. Turkey hunting on public land can be tough.
Wild turkey tamales? You bet. And to make these even more autumnal, I add roast pumpkin or squash to the masa.
If you’ve never braised pheasant thighs, you’re missing out. Unlike the drumsticks, which can be fiddly, the thighs on pheasants (and wild turkeys) are sublime when slow cooked. This recipe is based on a French one and uses lots of mushrooms.
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!