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!
This was the first sausage I ever learned to make, in Wisconsin at the side of a man who was, for a time, my uncle-in-law. It’s a traditional Sheboygan style “white brat,” and while this version is made with wild turkey, it can also be made with pork or veal.
Quite possibly the best thing to make with wild turkey drumsticks and wings, which can be uber 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.
Wiener schnitzel goes by many names, but whatever you call it, this is a bedrock recipe you need to know as a cook, whether you work with wild game or not. It’s quick comfort food that can be made with an array of meats, ranging from pheasant and wild boar to veal, pork or chicken.
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.