Steak and Turkey Giblet Pie
This recipe utilizes 8 ounces of venison rib meat and 1 wild turkey gizzard and liver By: Olivia Menard The Compleat Cook described the first written recipe for steak and kidney pie in 1694. Today, alongside fish and chips or bangers and mash, a hearty meat pie can be found in most every pub across […]
Wild Turkey Schnitzel
This recipe utilizes wild turkey breasts By: Olivia Menard Schnitzel is basically a thin cutlet of meat, pounded thinner, breaded, and then fried. Crispy on the outside. Moist and tender on the inside. Kaiser Basileios I of the 7th century Byzantine Empire was said to prefer his meat covered in sheets of gold. Breading was […]
Cassoulet de Dinde Sauvage
This recipe utilizes wild turkey 1 leg, 1 thigh, 1 wing, neck, back, and ribs By: Olivia Menard The Garonne River charges inland form the Atlantic Ocean, then away from the Dordogne along the banks where the Medoc terroir enriches to that of the grand Bourdeaux. Hundreds of years of study and several failed attempts […]
Foraging in the Turkey Woods
By Safiyyah Motaib, Artemis Ambassador – North Carolina There’s always something to forage, any time of year and any time of day; but some seasons are better than others. Spring can be overwhelming for beginner foragers or even the seasoned forager who is unprepared. So many things start popping up so quickly, and if you […]
