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See Also - Wild
Game Recipe Books for sale in the Bookstore
If you have a recipe you'd like to
contribute to the list, send an email
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Thanksgiving
Baked Wild Turkey
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1 (12
lb.) wild turkey
Seasoned salt
Garlic salt
Salt
Black Pepper
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4 stalks
celery, cut into thirds
4 carrots, cut into thirds
3 medium onions, thickly sliced
4 bacon strips
Liquid margarine |
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Wash and clean turkey with cold water. Sprinkle
turkey inside and out with seasoned salt and
next 3 ingredients. Place turkey in cooking
bag. Add celery, carrot and onion to bag resting
around turkey. Place bacon strips across turkey.
Squeeze margarine (or rub stick margarine) over
entire turkey. Close bag and bake at 325 degrees
for 2 to 3 hours, or until meat thermometer
inserted through a slit in the bag into the
thickest part of the inner thigh, not touching
bone, reads 180 degrees. The cooking time will
go up for larger birds.
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Turkey
and Wild Rice Casserole
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4 cups diced, cooked turkey
2 cups wild rice
5 cups chicken broth
2 cans chicken broth
4 Tbsp. chopped onion
1/2 tsp. chopped garlic
Salt & Pepper to taste
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4 Tbsp.
Parmesan cheese (grated)
1 lb. sliced mushrooms
1 pint heavy cream
1 tsp butter
2 cups chopped celery
1 can sliced water chestnuts |
| Preheat oven to 350 degrees. Combine
wild rice, brown rice and 5 cups chicken broth
and cook the rice until done. In mixing bowl,
toss rice, wild turkey, and mushrooms. Add cream,
butter, celery, water chestnuts, 2 cans chicken
broth, onion, garlic, salt and pepper. Pour into
baking dish and sprinkle with parmesan cheese.
Bake for 1 hour. |
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Turkey
Crunch
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3 cups
diced, cooked turkey
¼ cup Green Pepper, chopped
4 ounces Mushrooms
½ teaspoon poultry seasoning
2 cans Cream of Mushroom soup
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½ cup
Celery, chopped
¼ cup Onion, chopped
1 cup Milk
2-ounce jar sliced Pimento, drained
3 ounces Chow Mein Noodles |
| Combine turkey, mushrooms, celery,
onion, green pepper, pimento and poultry seasoning
into 2 quart casserole greased with butter. Blend
together mushroom soup and milk and pour over
the turkey mixture. Sprinkle chow-mein noodles
over top. Bake in 325°F oven for 30 minutes. |
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Turkey
Enchiladas
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2 cans - Cream of
Mushroom Soup
1/2 cup sour cream
1/2 cup diced green chilies
12 tortillas - flour or corn
1 cup Monterrey Jack cheese
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1 cup
Cheddar Cheese
1/2 cup chopped onion
2 cups cooked, cubed wild turkey
Non-stick cooking spray |
| Combine soup, sour cream, and chilies.
Heat thoroughly. Warm tortillas in damp paper
towel in microwave. Coat a 13x9x2 inch baking
pan with non-stick cooking spray. Mix cheeses,
onion, turkey, and 1 cup soup mixture. Put 2 tablespoons
of cheese-turkey mixture in center of each tortilla.
Roll tortillas and place in baking pan. Pour remaining
soup mixture over top. Cover and bake at 350 degrees
for 30 minutes. Uncover and top with sliced ripe
olives and additional cheese if desired. Yields
4 to 5 servings. |
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Turkey
Pita Sandwiches
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1 Lb. Turkey Breast
1/2 Tsp. Parsley Flakes
2 Tbsp. Butter
Salt & Pepper to Taste
1/4 Tsp. Onion Powder
1 Tbsp. Worcestershire Sauce
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1/8
Tsp. Garlic Powder
1/4 Cup Apple Juice
1/4 Tsp. Celery Salt
6 Pieces Pita Bread
1/4 Tsp. Paprika
2 Cups Chopped Lettuce |
| Slice turkey breast into thin strips.
In a skillet, sauté turkey in butter for 5 minutes.
Add remaining ingredients and cook on low heat
until tender and liquid has cooked out. Cut pita
bread in half. Stuff with turkey, chopped lettuce
or spinach, tomato and cheese. |
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