Stove Top Wild Turkey

[Hunt_News]

TURKEY PIMENTO SOUP


1 cup wild turkey, cooked and finely chopped
3 cups turkey or chicken broth
6 tbsp. margarine
4 tsp. onion flakes
1/3 cup flour
1/2 cup milk
1/2 cup light cream
1 sm. jar pimento, chopped
Salt
Pepper

Melt margarine in sauce pan and add onion. Blend in flour and stir in liquids. Cook over low heat stirring constantly until thickened. Add turkey, pimento and seasonings

[Camp Cook]

Wild Turkey in Sour Cream

Wild Turkey Pieces for six Flour
Salt and pepper
1 pint sour cream
1 onion
1 box sliced mushrooms
1 chopped green or red bell pepper
Clean and wash Wild Turkey; cut enough meat for six into 1" square pieces into quarters and marinate in buttermilk with added meat tenderizer. Wash off buttermilk and wipe thoroughly. Next dip in flour and brown gently in butter in a frying pan. Deglaze pan with a small amount of water. Place this with Wild Turkey in a cooking pot and sprinkle with salt and pepper. Put enough sour cream in pan to make its depth 1 inch and add 1/8 lb. of butter for each bird. Cover and bake at 350 degrees F. for 3/4 hrs. or until bird are tender. Add milk to sour cream as needed to maintain consistency.
Saute the onion, the chopped pepper and in olive oil. Add to sour cream and cover birds before serving. Serve Wild Turkey with accouterment of sauted mushrooms mixed with onion.

[Camp Cook]

Braised Wild Turkey

Enough Turkey pieces for six1 pheasant, cleaned and quartered
3 tbsp bacon fat
1 med. onion, cut into pieces
2 stalks celery, chopped
6 small carrots 1 med onion 2 ounces of ham 1 tsp sugar One mediun onion
4 ounces of sherry
Make a broth using canned chicken broth onion, celery, carrots and ham.
Brush Wild Turkey with bacon fat and brown in a pot roat pot.
Add broth and contents and cook for 1 hour or until tender.
Remove bird pieces and blend vegetables with liquid in a blender. Add broth and contents to the pan used to brown bird and let it simmer 2-3 minutes. If there isn't enough broth, add water.
Add sherry to sauce, place bird on platter and pour sauce over meat.

[Camp Cook]

Italian Wild Turkey

1 Wild turkey meat for six
1 medium onion
2 green peppers
i/2 tsp garlic powder
1 tbsp. sesame oil
1 tsp. salt
1/4 cup olive oil
1 jar good spaghetti sauce
One half cup parmesan cheese
1 tbsp. sugar
1 tsp oregano
salt andpepper to taste
Brown turkey pieces very gently. Deglaze pan; mix veretables, seasonings and spaghetti sauce, and parmesan cheese sauce in a pot: add Turkey with deglazed juices. Simmer till done adding water if necessary.
Serve with wild rice.

[Camp Cook]

Roast Wild Turkey in Irish Cream Sauce

Enough White Meat of Wild turkey for 4 1 tsp. salt
1/4 tsp. pepper
3 stalks celery
1/4 cup melted butter
3 bacon slices done to a crisp
1 med. onion
1 (3 oz.) can mushrooms
1 chicken bouillon cube
1/2 cup Irish Cream Whiskey
One half cup heavy cream
Seedless Grapes Wild rice
Sprinkle salt and pepper on Wild Turkey. Put in a pan with mushrooms, celery and butter. Mix onion, mushrooms, and reconstituted bouillon cube together and ad to pan.
Simmer until tender.
Deglaze pan, pour off fat, blend residue with vegetables on high with cream and Irish Cream for a sauce. Add grapes, Serve with wild rice.

[Camp Cook]

Wild Turkey Breast in Wine Sauce
Ingredients:


2-3 lbs. Turkey breast, cut into strips
4 T. flour
1/2 tsp. onion salt
1/2 tsp. pepper
2 tsp. paprika
1 tsp. sage
2 T. cooking oil
1/2 cup dry white wine
8 Oz. Fresh mushrooms, sliced
1 bunch chives, chopped


Directions:


Combine flour, salt, pepper, paprika and sage in a small paper or plastic bag. Add turkey breast strips and shake to coat. In a frying pan, brown turkey in hot oil. Add wine, mushrooms and chive. Cover and simmer until tender, about 45-50 minutes.


Serves: 4

[Camp Cook]

Wild Turkey & Rice
Ingredients:


2 cups Water

1/4 cup Raisins

3/4 cup Wild Rice

1/2 Apple

2 slices Bacon

1/4 cup Onion

1 cup Wild Turkey Meat

1 stalk Celery

1 tsp Chicken Base

1/2 Carrot

3 tbsp Soy Sauce

1/4 cup peas

1/4 cup chopped parsley

1/2 cup fresh mushrooms

1/4 cup Slivered Almonds

Pepper


Directions:


This is a great recipe for left over wild turkey, or you will have to cook and chop some wild turkey meat. Bring water to boil in medium saucepan, add wild rice (native northern Wisconsin Wild Rice is the best and cooks in about twenty minutes), reduce heat and simmer until rice is fluffy following package directions. Stir occasionally and make sure rice doesn't cook dry. Drain if necessary and set aside. Cook bacon in large deep skillet until brown. Dry bacon, chop and return to skillet, retaining bacon drippings in skillet. Add the chopped onion, diced celery, chopped carrot, peas, sliced mushrooms, almonds, raisins and cored and cubed apple to the skillet and cook slowly over medium heat until tender. Stir continuously. Next add cooked wild turkey breast meat that has been chopped, chicken base, soy sauce, parsley and pepper to taste. Fold in wild rice and serve hot.