Wild Turkey Enchiladas

Recipe and photos by Jamie Carlson of Modern Carnivore
Photo copyright protected Jamie Carlson Modern Carnivore

There is no doubt that wild turkeys are some of the finest table fare there is. The only problem with a wild turkey is that it is very difficult to cook it whole and end up with an evenly cooked bird. To combat this problem, I like to break the birds down. I take the breasts off and use them for grilling or frying. I then remove the leg and thigh portions and the wings and will use them in soups and stews. Because the leg and thigh portion can be very tough they need to be cooked for longer periods of time to break them down and make them tender.

A crock pot is great for this because you can set it up and not have to tend it. If you throw the legs in before you go to bed, they will be ready for you in the morning. Using this method you can turn those tough parts of the wild turkey into tender and delicious bites ready to be used in anything from turkey pot pie to these enchiladas.

Copyright protected image by Jamie Carlson Modern Carnivore

Enchilada Ingredients

4 cups cooked and shredded wild turkey (See Directions Below)

4 ounces cream cheese

3 cups Salsa Verde

½ cup sour cream

8 ounces shredded gruyere cheese

8 ounces shredded Swiss cheese

8 Eight-inch tortillas

Oil for frying

 

Combine the salsa verde, cream cheese and sour cream in a sauce pan and heat to a simmer for 5 minutes. (stir often) Mix together the Swiss and gruyere cheeses, then take half the cheese mix and combine it into the shredded turkey. Heat 1 cup of canola oil to 350 degrees in a large fry pan. Fry each tortilla for ten seconds then drain and set aside. Pour half of a cup of the salsa sauce into the bottom of an 8×8 glass baking dish. Place a half cup of the turkey and cheese in the middle of a tortilla and then roll the tortilla. Place each tortilla in the glass baking dish until you fill the dish (you will need two 8×8 pans for this recipe). Pour more salsa sauce over the enchiladas and top with the remaining grated cheese blend. Bake in the oven at 400 degrees for 20 minutes. Serve with additional sour cream and cilantro.

Preparing Shredded Wild Turkey

2 wild turkey leg and thigh portions

4 cups turkey stock (chicken stock will work)

1 head of garlic cut in half

1 sprig rosemary

3 sprigs thyme

2 teaspoons dried oregano

2 teaspoons salt

1 teaspoons black pepper

2 bay leaves

 

Place all the ingredients in a crock pot and cook on low for 8 hours or high for 4 hours. Remove the legs from the crock pot and shred the meat off the bones. There will be some large tendons in the meat that need to be picked out.

About the Chef: Jamie Carlson is 43 year old hunting, fishing and foraging enthusiast. He works as a registered nurse at the VA hospital in Minneapolis, Minnesota. In his spare time, he enjoys cooking and the great outdoors and when he can he loves to combine the two. Jamie enjoys sharing his knowledge with others, particularly those who are new to hunting, fishing and cooking in the great outdoors. He serves on the Board for the Minnesota chapter of Backcountry Hunters and Anglers and is a contributing food writer for national hunting publications and Modern Carnivore

 

 

Categories: Featured, Game Birds & Waterfowl

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