Jeremiah is an organic meat harvester. He does not hunt for a trophy as his prize. He hunts for the joy of knowing where his food comes from. And, his goal is to teach others that the meat we put on the table can look great and taste even greater.
-
Trap and Transfer efforts in North Carolina
Wild turkeys pose a strike risk for aircraft. So the NWTF partnered with NC Wildlife and the USDA to trap turkeys in Eastern North Carolina for restoration efforts in Eastern Texas.
-
Corporate Partnerships: An Integral Component of R3 Success
The NWTF has teamed up with several outdoor industry heavy-hitters to positively impact its Save the Habitat. Save the Hunt. initiative and work to reverse the decline in hunting participation. Learn about the role of corporate sponsors and how more outdoor industry companies can become involved.
-
Kickin’ Gobbler Corn Dogs
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
SkewersINSTRUCTIONS
- Cube turkey and pork.
- Mix dry seasonings.
- Assemble meat grinder.
- Grind cubed turkey and pork together.
- Add dry seasoning blend to ground turkey and pork. Mix thoroughly by hand.
- Feed hot dog casing onto stuffer attachment of grinder. Tie a knot on the end of the casing.
- Stuff hot dog casing with seasoned meat, twisting into hot dogs as you go.
- Pre-cook hot dogs as you move onto the next step of making corn dog batter.
PART 2: Corn Dog BatterINGREDIENTS (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 starchINSTRUCTIONS
- Soak skewers in water for 20+ minutes until saturated.
- Dice sweet corn.
- Combine corn meal, flour, baking powder, diced sweet corn, and salt. Mix thoroughly.
- Whisk egg until liquid and add to batter mix.
- Add milk.
- Mix batter until smooth.
- Pour batter into tall cup.
- Insert skewers into pre-cooked hot dogs.
- Coat skewered hot dogs in corn starch.
- Dip hot dogs in batter and deep fry in peanut oil until golden brown.
- Serve with homemade onion rings.
