| Author |
Message |
hnt4bucks
| | Posted on Monday, April 23, 2001 - 2:33 pm: | |
hey guy's,with 2 birds in the fridge i'm looking for new recipes.i usually breast the bird and cut into fillets then grill them (very good and the kids love it also).any SECRET recipes out there.
TAKE A KID HUNTING!!!!!! |
Freddy McGuire (Vaturkey)
| | Posted on Monday, April 23, 2001 - 2:51 pm: | |
Okay, try this one...
1 wild turkey breast (boned)
1 small barnyard egg
1 cup light cream
Lemon pepper
Salt
1 Tbs. white wine
Peanut oil
Seasoned black iron skillet
Cut turkey across the grain as one would for chicken fingers. Place the fingers into light cream and egg mixture with white wine. Combine flour, lemon pepper & salt in a brown bag. Use the flour mixture to coat the fingers. Fry in hot oil until golden brown. |
ROB TARABA
| | Posted on Monday, April 23, 2001 - 3:34 pm: | |
A little variation on Freddy's. Prepare a marinade:
1 packet Four Seasons Italian dressing.
Balsamic Vinegar
Water
Virgin Olive Oil
Cut turkey breast across the grain as one would for chicken fingers. Put strips and marinade into pan or bowl, stir, and place in frig for 2-3 hours. Take out and barbecue on grill. If you live in a place where you can find wild leeks cut some up and put in marinade. WOW! |
hnt4bucks
| | Posted on Monday, April 23, 2001 - 5:08 pm: | |
thanks! man are my lips watering. think i will try both of these one tomorrow then the next nite, nothing like fresh wild turkey! |
Hody
| | Posted on Tuesday, April 24, 2001 - 8:22 am: | |
Hey guys here's an easy one. Cut the breasts off, and use one or both depending on the amount you need. After soaking them in Salt water for a few hours rinse and soak in Teryaki sauce. Cut into smaller pieces and grill. You may also use Soy sauce. I fixed mine that way over the weekend, it was great. |
GN
| | Posted on Tuesday, April 24, 2001 - 12:30 pm: | |
I have sort of fancied myself a pretty good wild game cook, and all of these methods sound good to me. But I have a question for Hody...why do yyou soak turkey breast in salt water...I have never thought that was necessary for any white meat game bird..maybe if it si shot up REAL bad to get the blood out, but not otherwise. I know peopel use a salt soak for some ducks and venison and to remove blood , but not for quail, turkey or grouse? Now the best way to have a wild turkey, in my mind, and the easiest, is to prepare the whole bird like a thanksgiving turkey as far as trussing the legs with string...take it to your local barbeque joint(they do mine for free but some charge $5) and get them to put it on their rotating rotisserie and take off the moment it hits 155 degrees...also you can take string and make a "ball" or wrapped roast out of the breast meat if you have fileted it off the bone, ad do the same smoke routine. the combination of good pork smoke and hickory or wood smoke and wild turkey is about he best thingI have ever tasted....I am so hooked on this I do it with about every bird we get, and not anything gets tossed. 2 cents. You cannot buy the charcoal yourself for $5 either. Wild mallards are pretty strong completion cookedthis way too. |
Turkey576000
| | Posted on Wednesday, April 25, 2001 - 11:17 am: | |
I like to filet the breast and cut off as much meat from the back, thighs, legs etc... I then put a breast in a dish, season with salt, garlic powder or fresh whatever I have. Put a little butter on the meat cover the dish cook for about an hour and a half at 350*. It tastes alot like a pork roast. I also like to use the other meat to make a gravy for potatoes or biscuits. If you skin your bird cook in the oven the normal way, but wrap bacon around the meat to keep in moisture. This gives the meat a good taste and it comes out juicy. Hope these work for you enjoy. |
Hody
| | Posted on Wednesday, April 25, 2001 - 1:29 pm: | |
GN, to answer your question, I also soak my Venison, it is something I have always done. I only soak a Turkey for a few hours though. I guess it is not necessary, but my Father always did it, so you know I guess its just a thing I do.
I am telling you though the grilling after soaking in Teryaki is awesome as well. If you really want an awesome bird, pluck it, and deep fry it. My wife bought me one (Deep Fryer) for Christmas and nothing beats a bird deep fried. However, I must be honest and tell you I have only tried store bought so far because I like to skin and not pluck the wild birds I kill. |
Dale
| | Posted on Monday, April 30, 2001 - 12:24 pm: | |
I got a recipe off the NWTF website and it was awesome and easy. You use the whole bird. You cook 8 strips of bacon and crumble and set aside. You cut up 1/4 cup of celery and 1/2 cup of onions. Brown the celery and onions in the bacon grease until their soft. Add to the pan 8 ozs of stuffing, the crumbled bacon, 1/2 cup prepared chicken boulion and 1/2 cup red wine. Stir the mixture good then stuff your bird. Wrap a bacon strip around each leg and put four strips over the breast. Cook in 300 degree oven in roaster with tin foil over the bird and the lid on it for 4 hours. Take foil off and baste every 10 minutes with wine until it cooks another 40 minutes or so. Mine turned out great. I think the recipe was Southwestern Turkey. |
HNT4BUCKS
| | Posted on Monday, April 30, 2001 - 2:25 pm: | |
I tried Freddy's and Hody'S ideas and they were both absolutley great!!! I am planning on testing them all if possible. Thanks for the ideas and good hunting
TAKE A KID HUNTING!!!!! |
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