Recipe: Peanut Butter & Jellyhead Wild Turkey Sliders
by Josh Dahlke | @thehungerofficial

Tossing meat on a metal grate over hot coals is as American as apple pie or a bucket of beer. Grilling might be your go-to cooking method for many a cut of meat, but failure is almost certain for those who try to grill wild turkey breasts.

Grilling wild game is a challenging pursuit. Five degrees of heat can mean the difference between succulent meat and something more closely resembling jerky. This slider recipe makes it a lot easier to get the desired result when you get the urge to thaw out a gobbler breast and fire up your grill. And even if you still manage to screw it up, the peanut butter and jelly will still make it go down without much regret.

INGREDIENTS (SERVES 4-6)

1 wild turkey breast
Pepper jelly
Peanut butter
Pepper jack cheese
Small Hawaiian buns
Pineapple juice
1 tbsp. minced garlic
1 tbsp. minced rosemary
1/2 tbsp. ground coriander
1/2 tbsp. salt
1/2 tbsp. ground black pepper

INSTRUCTIONS

1. Mince garlic and rosemary.
2. Manicure turkey meat to achieve smooth texture. Remove tendons and any other undesirable parts.
3. Cut turkey meat into small steaks (approx. 4-6 inches wide)
4. Pound out steaks with a meat tenderizer until 1/2-inch thick.
5. Combine garlic, rosemary, salt, pepper, coriander, and turkey meat in pineapple juice bath.
6. Mix thoroughly with hands and set aside to marinate for 2-4 hours.
7. Remove turkey meat from marinade and cook over hot charcoal grill for approx. 1 minute per side.

Melt pepper jack cheese onto sliders at end of grilling cycle.

Plate sliders on Hawaiian buns. Top with peanut butter and pepper jelly.

These grilled wild turkey sliders pair well with homemade French fries. Here’s a bonus recipe for the fries:

INGREDIENTS (SERVES 4-6)

3 large Russet potatoes
Peanut oil
Salt
Smoked paprika

INSTRUCTIONS

1. Slice raw potatoes lengthwise into fries of desired thickness.
2. Soak sliced potatoes in water overnight to reduce starchiness. (This step isn’t crucial.)
3. Place potatoes in 350-degree oven until visibly dry (approx. 10 minutes).
4. Fry potatoes in hot peanut oil until golden in color.
5. Remove fries from oil and set aside.
6. Re-fry fries until golden brown and crispy.
7. Optional: Coat fries with salt and smoked paprika.

Recipe: Kickin’ Gobbler Corn Dogs
by Josh Dahlke | @thehungerofficial

Wild turkey legs are super underrated. These prime cuts continually get a bad rap for being inedible—too tough, too dry … the list of fallacies is endless. I’m here to preach some truth about turkey legs and share a recipe that will make you a believer.

No doubt, legs from a wild turkey are lean, mean machines that are built for running and fighting. But, just like any wild game, making turkey legs suitable for the table all comes down to cooking technique. For tougher cuts of any meat, never forget about using a meat grinder! Hot dogs and other sausages are usually a great fit for “texturally challenged” protein.

This recipe for gobbler corn dogs is doubly awesome because, if you want, you can stop after Part 1. There’s nothing wrong with tossing a gobbler dog onto a bun with some ketchup and mustard. However, I guarantee you won’t regret saving at least a few dogs for a coating of my killer corn dog batter and a quick swim in some peanut oil.

PART 1: Hot Dogs

INGREDIENTS (SERVES 6-8)

3 pounds boneless wild turkey leg meat
2 pounds pork trim/fat
Hot dog casings
1 tbsp. salt
1 tbsp. garlic powder
1 tbsp. mustard seeds
1/2 tbsp. ground black pepper
1/2 tbsp. paprika
1/4 tbsp. nutmeg
Skewers

INSTRUCTIONS

1. Cube turkey and pork.
2. Mix dry seasonings.
3. Assemble meat grinder.
4. Grind cubed turkey and pork together.
5. Add dry seasoning blend to ground turkey and pork. Mix thoroughly by hand.
6. Feed hot dog casing onto stuffer attachment of grinder. Tie a knot on the end of the casing.
7. Stuff hot dog casing with seasoned meat, twisting into hot dogs as you go.
8. Pre-cook hot dogs as you move onto the next step of making corn dog batter.

PART 2: Corn Dog Batter

INGREDIENTS (SERVES 6-8)

1 cup corn meal
1/2 cup all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1 egg
1-1/2 to 2 cups milk
1/2 cup diced sweet corn
Peanut oil
Corn starch

INSTRUCTIONS

1. Soak skewers in water for 20+ minutes until saturated.
2. Dice sweet corn.
3. Combine corn meal, flour, baking powder, diced sweet corn, and salt. Mix thoroughly.
4. Whisk egg until liquid and add to batter mix.
5. Add milk.
6. Mix batter until smooth.
7. Pour batter into tall cup.
8. Insert skewers into pre-cooked hot dogs.
9. Coat skewered hot dogs in corn starch.
10. Dip hot dogs in batter and deep fry in peanut oil until golden brown.
11. Serve with homemade onion rings.