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Grant and Adam have been busy turkey hunting this week so the writing of the blog falls to me! In considering topics I immediately knew I would not write about turkey hunting but quickly realized that I should write about what I do know – what to do with that turkey once it is “in the bag!”
When Grant and I first got married he learned that my cooking was often an “experiment” as I like to take a base recipe and “experiment” with my own ideas. Most of our meals were prefaced with “I hope this is okay. It’s kind of an experiment.” Fortunately most of my experiments turn out well! Over the years I have experimented with the venison, wild turkey and other wild meats Grant has harvested for our freezer. I’ve become a competent wild game cook. By no means is my cooking gourmet. As a busy working mother I default to the easy recipes instead of the more complicated, fancy recipes.
Cooking wild turkey can be a bit of a challenge. Most hunters prize a “mature” tom as they are usually more challenging to hunt and a better trophy of bigger spurs and a longer beard. Being “mature” equates to old which equates to tough meat! Marinating and/or slow cooking in the crock pot are my preferred ways to turn a tough, old bird into a delicious meal for my family!
Last year I experimented with a new recipe for cooking wild turkey. Grant loved it! He said that this is his favorite way for me to cook the turkey, second only to deep frying breaded turkey nuggets.
Mix all ingredients except turkey, cilantro and lime juice in a 4 quart or larger slow cooker. Add turkey wrapped in bacon strips. Cover and cook on low 7 to 9 hours or until turkey is tender. Remove turkey to a cutting board. Stir cilantro and lime juice into mixture in cooker. Shred turkey in bite size pieces; return to cooker.
Can be served as a soup/stew or use a slotted spoon to separate meat from liquid and served burrito/taco style rolled up in flour tortillas with your choice of toppings: cheese, sour cream, shredded lettuce, or salsa. Accompany with refried beans, rice, salsa and chips. 6 servings. (If you choose to use the meat for a burrito/taco the remaining liquid makes a base for a great Mexican soup!)
(The idea for this recipe is based on one for a Mexican pork dish I modified for venison that I call Venison Pozole.)
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