Braised Wild Turkey

This coaxes even a tough old gobbler into something tender, moist and flavorful. This works best with legs and thighs, but also very well with breast.

Basic Brown Stock

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

Poultry Stock

Of course this works best with wild birds like turkey, pheasant — or even a big mess of quail. Don’t just “breast ’em out” and toss the rest — all those bones and meat are the ticket to great stock!

Hatch Chili Snack Sticks

This recipe seeks a 70/30 mix of meat to fat. Some folks prefer a little leaner, 80/20. Adjust the meat ratio to your own satisfaction, making sure to add the total of meat and fat into the “Servings” field to be certain all the other ingredient amounts are correct.