Jack Hennessy gives us Smoked Wild Turkey Stir Fry this week in “Braising the Wild,” and a subtle nudge on using all of the bird.
Here is the recipe:
Smoked Wild Turkey Stir Fry
While living in eastern Washington, it became a birthday tradition of mine to hunt turkey the following weekend, as the opener always landed on or followed my name day of September 26. For early fall turkey season in eastern Washington, regulations only allow taking non-bearded turkeys. Nevertheless, I was always excited to come home with a hen because I knew my stomach wouldn’t tell the difference.
I’ve talked before about the patience required for wings, thighs, and legs on wild birds. These harder working parts will eventually yield and become tender—they just require the proper methods and, most importantly, time. But please, don’t toss them aside. They can be super delicious and here is another recipe to prove that fact.
Ingredients (four servings):
Two whole wild turkey legs (thighs and legs)
Kosher salt, ground black pepper
6-3/4 cups chicken or turkey stock, mixed use
2 cups apple juice
3 large garlic cloves, freshly minced
2 tablespoons Sambal chili paste
2 cups jasmine rice
1 green bell pepper, cut julienne
1 red bell pepper, cut julienne
1 medium yellow onion, cut julienne
8 ounces sliced cremini mushrooms
Sunflower oil (or peanut, canola, or vegetable)
Freshly minced chives (for garnish, optional)
Toasted sesame seeds (for garnish, optional)
Lightly salt and pepper legs and thighs then smoke with mesquite chips or chunks for 3 hours at 220 degrees Fahrenheit.
Place in a Crockpot with chicken or turkey stock and apple juice. Add three large gloves of freshly minced garlic and 2 tablespoons of Sambal chili paste. Cook for 6 hours on high then a minimum 6 hours on low, until meat is tender. Feel welcome to pull meat off bone as you along to facilitate tenderizing.
Pull all meat off bone and shred. Remove bones and keep meat in liquids on warm.
Place 2 cups of jasmine rice and 2-3/4 cups chicken or turkey stock into pot and cover and bring to a boil. Lower to simmer until all of water is almost absorbed then turn off heat. (Leave covered until ready to serve.)
In a large skillet, heat a thin layer of sunflower oil on medium-high heat. Add onions, red bell and green bell peppers (all cut julienne) and lightly salt and pepper. Toss until slightly soft and sautéed then add mushrooms.
Add mix of sautéed vegetables and shredded turkey atop a helping of jasmine rice, garnish with minced chives and toasted sesame seeds.
Any questions, feel free to reach out to me on Instagram: @WildGameJack.