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.

Venison Rub

This is a salt-free rub, suitable for Venison and any other red meat, like beef.

You apply salt ahead of time, creating a dry-brine. Apply 1/2 tsp. kosher salt per lb of meat (subtract bone weight), wrap in plastic or vacuum seal, and place in the refrigerator. About 2-4 hours for steaks or other thin cuts. 12-24 for others, and up to 48 for really large pieces. If using table salt instead of kosher, cut the amount nearly in half.

Apply the rub to your meat just before cooking.

Feral Hog/Pork Rub

Salt-free rub. Dry-brine 2-12 hours in advance with 1/2 tsp. kosher salt per 2# of meat. Ribs are half bone by weight.

1 Batch makes ≈ 1.5 cups. Use about 1/3 cup per butt. Lay heavy on ribs.