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Do you have a favorite wild game recipe that you would like to share with your fellow members?
Please mail your recipe(s) along with your name and chapter to: Bob and Kim Passeretti, 2340 Jackson Hollow Road - Burkesville, Ky. 42717
WILD TURKEY CHILI
3 pounds ground wild turkey
2 cups chopped celery
6 medium onions chopped
2 cloves garlic
½ tsp. cayenne pepper
1 tsp. marjoram
1 tsp. cumin
3 tsp. salt
2 (16-ounce) cans diced tomatoes
½ cup chili powder
1 tablespoon paprika
4 cups tomato juice
2 (20-ounce) cans pinto beans undrained
In a large pot, brown turkey. Add celery, and next
10 ingredients in order listed above. Simmer for 60
minutes. Add pinto beans and simmer for an additional
60 minutes. Yields 8 to 10 servings.
GRILLED WILD TURKEY BREAST
1 bone-in wild turkey breast (about 1-1/2 pounds), split
1 bottle (8 ounces) honey Dijon salad dressing
Place turkey in a large resealable plastic bag; add salad
Dressing. Seal bag and turn to coat; refrigerate overnight,
Turning occasionally.
Drain and discard marinade. Grill turkey, covered, over
Indirect medium heat for 45-55 minutes or until juices
Run clear and a meat thermometer reads 170 degrees.
THANKSGIVING BAKED WILD TURKEY
1 (12 pound) wild turkey 4 stalks celery, cut into thirds
Seasoned Salt 4 carrots, cut into thirds
Garlic Salt 3 medium onions, thickly sliced
Salt 4 bacon strips
Black Pepper liquid margarine
Wash and clean turkey with cold water. Sprinkle turkey inside
and out with seasoned salt and next 3 ingredients. Place turkey
in cooking bag. Add celery, carrots and onions to bag resting
around turkey. Place bacon strips across turkey. Squeeze
margarine (or rub stick margarine) over entire turkey. Close
bag and bake at 325 degrees F. for 2 to 3 hours, or until meat
thermometer inserted through a slit in the bag into the thickest
part of the inner thigh, not touching bone, reads 180 degrees F.
WILD TURKEY AND BISCUIT CASSEROLE
4 eggs
2 cups milk
2 cups biscuit mix
¼ teaspoon sage
2 packages of chicken gravy mix
5 cups chopped wild turkey
½ cup celery, chopped
½ cup onion, chopped
1-1/4 cup shredded cheddar cheese
Preheat oven to 350 degrees F. Beat eggs, milk, biscuit mix,
sage and gravy mix in a large bowl. Add turkey, celery, onion
and cheese. Pour into a baking dish. Bake 1 hour until lightly
browned and knife inserted in center comes out clean. Serves 6.
Smoked Turkey on Covered Grill
1 Turkey breast
1 small bottle vinegar
Handful of salt
1 bag charcoal
1 bag hickory chips
Charcoal lighter
Bucket of water
Rub turkey all over with salt. Pour vinegar over entire turkey breast. Cover for about one hour. Light fire, using only a handful of charcoal. Soak chips in water to be added as you cook. Put turkey on grill on its back with cavity filled with vinegar. Turn every two hours. Cook a total of five to seven hours. Add a few lumps of charcoal occasionally. Add chips to keep smoke going.
Barbecued Smoked Wild Turkey
Bird (wild or domestic) about 10-12 pounds, whole (If it's a wild turkey, it might weight 15-20 lbs. Just double the ingredients)
Liquid to be injected into bird:
1/2 teaspoon cayenne
1/2 cup garlic-flavored oil
4 ounces of beer
Paste to be massaged into bird:
3-4 garlic cloves
1 tablespoon salt
1 tablespoon coarse pepper
Pinch of cayenne
1 tablespoon garlic-flavored oil
The night before, combine the injection ingredients in a bowl, and suck up into a kitchen syringe. Inject the ingredients deeply into the turkey in numerous places, but mostly into the breast meat. This works especially well for wild birds because it adds internal moisture. It will not make the meat greasy.
To make your own garlic-flavored oil, mince one bulb of garlic, place it in a jar, add enough oil to cover it for a couple of inches. Put a lid on the jar, and refrigerate for at least 24 hours before using.
Combine paste ingredients until it becomes of a paste consistency. Add the oil after grinding the other ingredients with a mortar and pestle or by some other means. Mix well.
Rub the paste under the skin of the turkey carefully. Rub the paste also inside the cavity. Cover the bird in plastic and place in refrigerator.
Next morning, take turkey out of the refrigerator and let it sit at room temperature for an hour to an hour and a half before barbecuing. Get the smoker ready. Bring the temperature up to 200 - 230 degrees F.
Wrap the bird in wet cheesecloth and secure the ends.
Place turkey breast-side down in the smoker and cook for 1-1/4 to 1-1/2 hours per pound. The internal temperature should reach 180 degrees F. Re-wet cheesecloth periodically. It must stay wet.
After the bird cooks from 6 to 10 hours, depending on its size and internal temperature, cut off the cheesecloth and discard.
Ingredients for basting:
2 cups chicken stock
1 cup water
8 ounces beer
1/4 cup oil; olive oil, canola or corn oil
After the cheesecloth is removed, baste turkey while it finishes its cooking, if your smoking method allows you to baste while the bird remains in the smoker. Combine the basting ingredients and warm up mixture on low heat, or in a microwave briefly. Baste every half-hour, if you can.
When your turkey, or other-type bird is done, remove it from the smoker, and let it sit for 15 minutes to a half-hour before slicing.
Serve with your favorite store-bought or homemade barbecue sauce.
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