Turkey Heart Yakitori

This recipe utilizes 3 wild turkey hearts (you can also use venison heart!) By: Olivia Menard Yakitori is a traditional Japanese skewered and grilled meat often found at izakaya (Japanese pubs).  One of the most common pub foods in Japan, the name yakitori (焼き鳥) means, literally, grilled chicken.  Kushiyaki is the generic term for skewered […]

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 […]

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