Cook Nook

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
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.

 

Peanut Butter and Jellyhead Sliders

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.

Apple Wild Turkey Breakfast Sausage

Recipe: Smoky Apple Wild Turkey Breakfast Sausage
by Josh Dahlke | @thehungerofficial

One 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 flakes

INSTRUCTIONS
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. salt

INSTRUCTIONS
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.

Cranberry Balsamic Roasted Wild Turkey

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.

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.

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.

Deer Jerky

If you are looking to make room in your freezer for this year’s harvests or simply enjoy smokey snacks, this venison jerky recipe fits the bill.

Coconut Crusted Wild Turkey

A hint of sweetness from coconut and bold flavors from Parmesan cheese makes this recipe for baked coconut wild turkey a healthy yet delicious recipe that everyone will rave about.

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 …

Smoked Turkey Z-Man

Kansas is known for healthy wild turkey populations and also mouth-watering BBQ. So for a recent hunting trip to the Sunflower State, we whipped up some smoked turkey breasts and even recreated a favorite sandwich across the state – the Z-Man.

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