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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8 months ago
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
- 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 Batter
INGREDIENTS (SERVES 6-8)
1 cup corn meal
1/2 cup all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-1/2 to 2 cups milk
1/2 cup diced sweet corn
- 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.
1 year ago
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 …