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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Thai Wild Turkey
As I’ve expanded my pallet over the years, Thai food has become a regular part of my diet … and a welcomed inspiration in my wild-game cooking. This hearty, filling recipe is a great example.
While I favor some heat in my personal Thai dining, it’s a misconception that Thai food has to be spicy. In catering to those of you who can’t handle much spice in your life, I’ve kept this recipe on the sweet and mild side. However, if you want to add some extra oomph, just toss in some chili peppers or your preferred spice to carry this concoction farther up the Scoville scale.
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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 …
