Upland Game & Wild Turkey Recipes

[ArkanasaDon]

heres a few of mine...............

Wild Turkey & Smoked Venison Sausage Gumbo

1 Large Wild Turkey Breast, cleaned & cubed
1 Large Hank of Smoked Venison Sausage, we make our own, you can buy regular smoked sausage @ store.
2 tblspns Shortening, butter is OK
3 tblspns Paprika
2 Garlic Cloves, peeled & minced
2 tblspns Tony Chacheres Creole Seasoning
1 Red Bell Pepper, roasted, jarred is OK
5 cups Chicken Broth, caned is OK
1-15 oz can Tomatoes & Okra
1-15 oz can Dice Tomatoes
1 ? tblspns Gumbo File
? cup Un-Cooked Rice
2 Ribs of Celery, cleaned & chopped
1 Onion, peeled & chopped
1 tblspn Salt
1 tblspn Black Pepper
1 tblspn Dried Thyme
1 Bay Leaf, remove before serving
I large Dutch oven or pot melt shortening or butter over medium heat, add flour and cook, stirring until brown. This takes about 10 to 15 minutes. NOTE* Please don?t hurry this process, if roux burns it is ruined. Add onions, garlic, roasted red bell pepper, & cook about 5 to 7 minutes or until onions are translucent. Add smoked venison sausage and cook for another 5 to 7 minutes, slowly add chicken broth, it should be warm. Add can tomatoes, tomatoes & okra, rice, salt & pepper, gumbo file, dried thyme, Tony Chachere?s Creole Seasoning & wild turkey breast meat. This should cook for 1 hour. Re-season with salt & pepper if needed. Serve with diced green onions & chopped parsley.

Smoked Venison Sausage
5 lbs ground pork fat/butt
5 lbs ground venison
5 tsp (rounded) curing salt (see note below)
1 1/2 tsp garlic powder
1 1/2 Tblspn dried sweet basil
1 1/2 Tblspn dried oregano
3/4 cup grated parmesan cheese
2 1/4 Tblspns whole mustard seed
2 Tblspns brown sugar
3 Tblspns dry red wine


Mix all ingredients thoroughly then cover and chill 24 hours or more.

All casings preserved in salt must be soaked in lukewarm water for at least 30 minutes before use. Flush each casing under cold water, running cold water through the casing. This removes excess salt from the casing. Unused casings can be drained, covered with salt and frozen.
Tie off the end before loading the casings on to the filler spout. Fill sausage casing using a funnel on the sausage stuffer, twisting as you go . Make links about 5 to 6"'s long tying the last link to keep the meat


Place in smoker and smoke for 6 - 8 hours. Remove from smoker and dry thoroughly with a paper towel.

NOTE! Use only tender quick or prepared curing salt. Regular salt does not have the flavors, taste or nitrates added for the quick cure and binding of meat required to make this recipe successful. You can purchase prepared curing salts at the grocery store.

Wild Turkey Tacos

1 lb Ground Wild Turkey Breast
1 medium Onion, peeled & chopped
1 clove Garlic, chopped
3 teaspn Mexican Spice, I make my own
Corn Tortillas, steamed
2 teaspns oil
In large pan brown onion and ground turkey. After browned add garlic, mexican spice . Simmer on low heat for 15 to 20 minutes. Serve in corn tortillas with lettuce, cheese, sour cream & salsa
Mexican Spice
1/4 cup Paprika
2 teaspn Cayenne Pepper
2 tblspn Salt
2teaspn White Pepper
2 tblspn Black Pepper
2 tblspn Garlic Powder
2 tblspn Chili Powder
2 tblspn Ancho Chili Powder
2 tblspn Dried Oregano
Combine all ingredients

Salsa
1 14.5 oz can Diced Tomatoes
1 Garlic Clove, peeled & minced
1 Red Onion, peeled & chopped
1 4 oz can chopped Green Chilies
3 Jalapeno Peppers, seeded & chopped
? cup Cliantro, washed & chopped
1 teaspn Olive Oil
1 tblspn Lime Juice
? cup Water
Salt & Pepper to taste

Southern Fried Quail

4 cleaned quail
1/4 cup Flour
1 tblspn Creole Sesoning
1/4 teaspn Black Pepper
Oil, for frying (Peanut Oil works the best)

Marinade
2 qts. Water, plus 1 cup water
3 tbl spn CHicken Base or Bouillon
1 tbl spn Salt or if using Bouillion use less Salt (about 1/2)
1 tsa spn Black Pepper
1/2 tea spn Cayenne Pepper
1 teaspn Liquid Hickory Smoke

Bring cup of water to boil add chicken base and dry ingredients. Mix well, remove from heat let cool. Add hickory smoke to 2 quarts water mix add chicken base mixture to 2 qts water mix well.
Marindae birds over night.

Mix flour creole seasoning, salt and pepper together. Dredge quail into flour mixture.
Shake off excess.
Have pan 1/2 full with hot oil at 375 degrees, slowly ease quail into hot oil, browning quail on both sides. Cover skillet and reduce heat. Cook clowly until tender, about 20 minutes turning once to brown evenly.

This Marinade also works great for Fried Chicken.

we had this for supper last night. We serve this with pan fried tators & collar greens

Pot Roast Style Quail

6 Quail, whole
6 oz Cajun Injectors ?Creole Butter? marinade
2 tblspn Tony?s Chacheres Creole Seasoning
1 tblspn Crystal ?Louisiana Style Hot Sauce?
3 tblspn Olive Oil
1 Yellow Onion, peeled, chopped & caramelized
1 Red Bell Pepper, seeded, chopped
2 Celery Stalks, cleaned chopped
2 Potatoes , peeled, chopped
2 Garlic Cloves, peeled, & minced
1 teaspn Dried Thyme
3 cups Chicken Broth
1 cup Water

Pre-heat oven @ 350 degrees
Clean quail, inject each quail with 1 ounce of ?Creole Butter? (both breast & legs). Rub both sides of quail with Crystal Hot Sauce. Sprinkle both sides of quail with Tony?s Chachere?s Creole Seasoning. In Dutch oven heat 3 tablspns olive oil, hot. Brown seasoned quail on both sides . Remove quail and place on paper towels. Add dried thyme , garlic & onions and cook until onions are caramelized, add rest of ingredients. Stir thoroughly, add quail back to pot. Place pot in oven and cook for 2 hrs or until quail is tender.

Note this recipe isn?t hot or super spicy.