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.
Wild turkey parmesan? Oh hell, yeah! Not the fanciest dish I’ve ever made, but it sure is good. It’s a great way to introduce someone to wild turkey.
Sometimes a plan just comes together. After the world’s shortest turkey hunt, I had so much time left over I dressed and barbecued the bird all in one day!
Most of the country is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling pheasant (or chicken) salad that relies on a gentle – and unique – poaching method.
When life gives you wild turkeys, make wild turkey broth. Most of us bring home only a few wild turkeys in any given year, so you owe it to yourself to make a nice broth from the carcass. You can make broth from a skinned or plucked turkey, and you can either use the wings