Contributor Sarah Kozlowski shares that “spring turkey season always seems to bring a mix of early mornings, long days, and a full freezer if things go right.” After the hunt, it usually turns into figuring
Contributor Jeff Benda says that turkey hunting is one of those adventures that delivers more than just a freezer full of lean protein.
He said, “It hands you a story. And for me, this
Even though most of those cold dark days of winter are in our review mirror, contributor Jeff Benda shares this recipe that he said is the kind of stew that makes the upper Midwest winter
Allowing one bird per person, folks would contribute from their harvest. Since root vegetables held well, the meal would be rounded out with Yukon gold potatoes, roasted carrots and sourdough bread served with homemade highbush
Contributed by Tim Kraskey and Keng Yang, this southeast Asian-inspired recipe is designed to use your ground game meat. Tim notes that it will work with venison, moose, elk, duck, pheasant or turkey.
“These
4. Remove birds from refrigerator and remove plastic wrap. Pull from the roasting pan, drain and reserve marmalade mixture, then return the ducks to the pan. Sprinkle each bird with ¼ teaspoon of the salt,
In the opinion of contributor Eileen Clarke, the trouble with making waterfowl into jerky is they’re not elk.
She points out that while you will get a few perfectly shaped slices of meat, mostly
4. In a large saucepan melt butter on medium heat. Once melted add flour to combine. Cook for at least 1-2 minutes stirring often (do not burn).
When you harvest your spring turkey, you’ll want to tap this recipe to use those extra bits and pieces of meat you can salvage from cooking down the carcass of the bird – an opportunity
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