There is nothing more rewarding than coming home from a successful hunt and providing your family a home cooked meal with your harvest. And, there is nothing that pairs with Wild Turkey better than cranberries.
Brought to you by The National Wild Turkey Federation, join Kristy Titus’s latest episode of The Wild Kitchen where she prepares Cranberry Balsamic Roasted Wild Turkey breast from the Volume 2 of the Wilderness Athlete Wild Kitchen Cookbook.
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Apple Wild Turkey Breakfast Sausage
Recipe: Smoky Apple Wild Turkey Breakfast Sausage
by Josh Dahlke | @thehungerofficialOne of the best parts about spring turkey camp is regrouping with your compadres after a morning hunt to share stories and bust a gut about sunrise shenanigans. This ritual is best conducted over a hearty breakfast.
Successful turkey hunters often forget that you can run your gobbler through a grinder. Lean, flavor-rich wild turkey meat—mixed with fatty pork and the right blend of seasonings—makes for primo sausage.
This breakfast sausage recipe will become a permanent fixture in your wild turkey cookbook. Combine it with my bonus recipe for French crepes, and drown the whole show in maple syrup to induce a big round of applause in turkey camp.
INGREDIENTS (SERVES 8-12)
2 pounds cubed wild turkey breast
1 pound cubed pork trim/fat
1 diced large apple
1 diced medium white onion
1 tbsp. smoked Kosher salt
1 tbsp. fresh minced sage
1 tbsp. garlic powder
1 tsp. fennel seeds
1 tsp. ancho chili powder
1 tsp. red pepper flakesINSTRUCTIONS
1. Cube turkey and pork.
2. Mix dry seasonings.
3. Mince fresh sage and add to dry seasoning blend.
4. Dice onion and apple. Brown in lightly oiled skillet. Remove from heat and set aside to cool.
5. Assemble meat grinder. Put metal grinder components into freezer at least 1 hour before grinding; this makes for less mess and easier grinding.
6. Grind cubed turkey and pork together.
7. Add onion, apple, and seasoning blend to ground pork and turkey. Mix thoroughly by hand.
8. Run seasoned meat through grinder again. Catch finished sausage in a Ziploc bag.
9. Cool sausage in fridge overnight.
10. Form sausage into patties and cook in lightly oiled skillet over medium heat.This wild turkey breakfast sausage goes great with fresh crepes and maple syrup. Here’s a bonus recipe for crepes:
INGREDIENTS (SERVES 6-9)
4 eggs
1/2 stick melted butter
1 cup flour
1 3/4 cups milk
1/4 cup coffee liqueur
1/4 cup sugar
1/2 tsp. saltINSTRUCTIONS
1. Sift flour to remove chunks.
2. Whisk together eggs, butter, milk, and coffee liqueur.
3. Slowly whisk in sifted flour until mixture becomes consistency of heavy cream.
4. Add sugar and salt and whisk for even distribution.
5. Heat lightly oiled skillet to medium. Ladle crepe batter into pan, making sure to keep it very thin.
6. Flip crepe after approx. 20 seconds. Cook opposite side for another 15-20 seconds.
7. Remove from heat and serve with wild turkey breakfast sausage and maple syrup. -
From Field to Plate: Jeremiah Doughty
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.
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Wild Turkey Leg Poutine
That gobbler you just tipped over might have been a tough guy before he fought with a load of No. 5s, but don’t write off his legs as too tough for the table. There are several ways to cook wild turkey legs to keep them tender, juicy and bursting with flavor. This recipe combines the magical braising process with a stick-to-your-ribs poutine dish native to Quebec, Canada. Poutine (pronounced poo-teen) is essentially smothered French fries. So here goes …
