Sunday, April 28, 2013

Hickory Smoked Wild Turkey

I grew up in cattle country so poultry wasn't exactly all that popular, but I had a neighbor that always raised some turkeys.   When they were ready he butchered and smoked them.   They were unbelievable and to this day it's still my favorite way to eat turkey wild or domestic.  I never did get that guys recipe but here is one that works for me.

Dress and thoroughly clean 1 wild turkey inside and out making sure to rinse inside with cold water then pat dry with paper towels.  Then place turkey in larger disposable foil roasting pan.  Now here's where you have to make some decisions based on what you like.  I prefer to inject my turkeys with melted butter and then use a rub on the outside.  However some like to stuff the turkey with things like apples and oranges often using coca cola as a brine base in the bottom of the pan to prevent drying out.  It's totally up to you.   Once you have decided on your flavor of choice it's time to bring the smoker up to anything between 225 degrees and 250 degrees.   Once your there it's time to cover your turkey loosely with foil (don't wrap it tight you want the smoke to get in).   Place the turkey in the smoker and sit back.  When your bird reaches 180 degrees internal temp it's done.  On average a 10-12 pound turkey will take roughly 10 hours.   That gives you plenty of time for a beverage, a trip to the sporting goods store, a practice session with your bow or whatever extremely important task you have that's NOT on the honey do list.    Enjoy!

Saturday, March 16, 2013

Totally Wild Pheasant

Dakota Dan here.  Just had this again the other night and wanted to share it.  I have two young kids at home, and sometimes it's tough to get them to eat wild game, but they love this.

Strip all the meat off a couple of pheasants (any upland game) and cut it into strips of your size preference.  Bread the strips in a seasoning of your choice.  I prefer Totally Wild Seasoning which I discovered a couple years ago when I saw their booth at Game Fair, however whatever is your seasoning of choice will work.

Next get the oil going for frying.   I'm old school, so I prefer a deep cast iron skillet with peanut oil.   I'm also a little old fashioned on temp checking.  I watch the oil close and when it starts to quiver in the skillet it's usually ready.  Now your ready to drop in the first round of battered pheasant.  On average it takes about 3 min per side, but CHECK IT yourself  because you obviously don't want to eat any raw poultry.

While this is going, drop a half stick of butter in a bowl and melt it down in microwave.  Once it's melted, mix in a half cup of A1 steak sauce and another half cup of Heinz 57...........I never said this was healthy!  Now you've got some finished pheasant strips and and a great dipping sauce that even the pickiest of eaters will devour.  

Hope you enjoy your Totally Wild Pheasant!