Poultry Stock

Of course this works best with wild birds like turkey, pheasant or a big mess of quail. But you can substitute storebought poultry.

Dove Kabobs

Doves are delicious—and boneless dove breasts are the perfect size—but this recipe works fine with any meat cut to size.

Braised Wild Turkey Breast

This coaxes even a tough old gobbler breast into something tender, moist and flavorful. A typical adult gobbler has about 4lbs of trimmed, boneless skinless breast meat. You can also use the thighs and the legs. Hover here for the “skinny” on fat… Game sausage Read More …

Basic Brown Stock

This is a recipe for a basic brown stock, using bones and meat from just about any type of game or commercial meat animal or fish. Click here for a detailed treatise on stock.

Poultry Brine

Brining improves flavor, reduces toughness, and adds moisture. Most meats benefit – but lean, tough and dry meats (like game) benefit most of all. For wild birds brining opens up vast cooking options that otherwise would produce dry, tough meat.

Wild Turkey Bratwurst

This is a great generic bratwurst recipe, and wild turkey meat is a fine base for sausage. But like most recipes adapted from domestic to wild meat, fat can be a critical factor.

Pan Seared Wild Turkey Breast

This is an adaptation of a great chicken breast recipe.  It involves slicing a boneless wild turkey breast into roughly half pound pieces, about the size and thickness of a chicken breast, each perfect for one serving. It is fast, easy, and delicious.