Wild game recipes

[gaberelli]

So I searched and didn’t see a thread dedicated to wild game recipes. Please correct me if I’m wrong.

I have some recipes I’ll post but if you really want to up your “game” (see what I did there?), download all the recipes from this site in case it ever goes away.

https://honest-food.net


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[np307]

Well I killed a turkey this morning so I'm going to try a few things out. Gonna do schnitzel with the breast meat and a curry with the legs. I'll post guidelines as I go along.

 

[Chdamn]

Ok time for my favorite way to cook deer tenderloin.

Pull the back straps whole and cut into 6 to 8 inch sections. They can be longer or shorter, however it works out as even as possible so you don't end up with a short piece.

Take a sharp knife and insert into the end of each piece forming a pocket inside the tenderloin. The pocket should run almost the entire length.

Place a whole stick of butter in a sauce pan and add any kind of seafood, chopped into bite size pieces. Personally I like a mix of shrimp, scallops and oysters (add the oysters last). Add garlic salt and Cajun seasoning to taste. Only cook the seafood until its about 3/4 of the way done.

Spoon the mixture (straining off some of the butter back into the pot as you go) into each tenderloin, stuffing them as full as you can without splitting them.

Lay out strips of thin bacon and wrap the tenderloins, using tooth picks to secure each strip. Then put them on the grill and cook to medium rare.

While those are cooking go back to the butter in the pan and whatever seafood is left. Add a pint of heavy cream and dijon mustard to taste (usually about half a bottle for me). Add more Cajun seasoning to taste if needed.

Pull the tenderloins from the grill, remover the tooth picks and then cut into slices (I usually use the bacon as a guide for where to cut, making thick slices).

Place on the plate and ladle on some of the sauce. I find this dish is best served with cous cous as it really soaks up the juice and adds more flavor.

 

[np307]

Here's the result from what was going to be turkey schnitzel but ended up just being breaded and pan fried turkey breast.

The technique is simple. If doing schnitzel, flatten whatever cut of meat you're using to 1/4" or thinner. Then get a simple breading station of seasoned flour, egg, and panko ready. Get a cast iron skillet with just a little depth of oil pretty hot. Bread the meat in the order flour-egg-panko and fry until golden brown.

If you want to pan fry it like I did, skip the flattening and fry until golden brown and then pop in the oven to finish cooking past 160 internal temp.

This is a simple technique and it lets the flavor of the meat really shine, which is why I like doing it with wild game.

 

[np307]

Here's my wild turkey and chickpea curry. This really came out great and it's really simple. Ideally you would start by browning the turkey legs coated in curry spices, but my dutch oven wasn't big enough to do that.

Saute a chopped onion, several chopped cloves of garlic, and one grated knob of ginger until a little color forms on the onion. Add a good squeeze of tomato paste and let it brown for a few seconds. Then add chicken stock, crushed tomatoes, coconut milk, and the juice of one lemon. Bring to a boil and add turkey legs whole. Season with salt, pepper, cumin, coriander, turmeric, cayenne, and garam masala. Simmer until the meat falls off the bone.

 

[gaberelli]

Okay, here's my wild turkey breast recipe. You'll need:
turkey breast(s)
1 medium onion (chopped)
3-4 cloves garlic (diced)
1 Tbsp chicken broth powder (my grandma gives me Watkins, its the best) 2 cups water
salt and pepper

In a cast iron pan, heat a couple tablespoons of vegetable oil and cook the chopped onion over medium heat until translucent (5 min). Add the diced garlic and cook until aromatic (2-3 min). Remove the onion and garlic and set aside.

Add a little more oil and raise the heat to medium high. Liberally salt and pepper both sides of the turkey breast and add to the pan. Press down to get a good sear (if cooking two breasts, you may need to sear them one at a time). After 2-3 minutes, turn the breast (it should be nice and browned but not burned) and sear the other side.
After searing the other side, remove the breast and take the pan off the heat. Add two cups of water to the pan and scrape the fond off the pan with a spoon. Return the pan to the heat and bring to a boil.
Add the chicken broth powder and whisk it in. Return the onion and garlic to the pan and stir. Return the turkey breasts to the pan. Allow it to cook for 2-3 min.

Finally, transfer the whole mixture to the crock pot and let it cook on low for 4-6 hours (less may be ok). Shred the turkey breast in the crock pot with a fork. If you are crazy, add your favorite BBQ sauce and let it all warm up. Serve on rolls and watch the Packers beat whoever they are playing.


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