Wild Turkey Souvlaki
have Wild turkey Souvlaki is a tasty wild dish which can be good for anyone pallet
In a seal able container please 1-2 pounds of cubed Wild turkey meat
4 chopped cloves of garlic
1 freshly squeezed lemon or lime
2-3 tea spoons of olive oil
1 tbls (or 2) of oregano flakes
Let marinade for 2-3 hours in refridgerator
BBQ meat on low
This recipe will have you coming back for seconds.
Sterilize a mason jar and set aside. Next, slice rings of onions and mince one garlic clove. On a cutting board, cube your venison. Trim off as much fat as possible. Pack cubed venison meat into mason jar as tight as you can. Leave head room at the shoulder of the jar for onions and garlic.
Place your onions and garlic in the space that is left over and place lid on tight.
Fill a pot with water and submerge to the shoulder of the jar. Boil on medium heat for 4-5 hours.
Serve as is or try over a bed of rice, in a stir fry or on fajitas.
For larger quantities and long term storage, use a pressure cooker to avoid spoilage of meat
Fried Grouse Fingers
Ruffed grouse are one of the highly profiled wild game birds, when it comes to consumption. Their meat are one of the fairest in the wild.
Filet meat off of breast. You should get six finger per bird. Batter bird in your favourite seasoning. Hunt Trap Outdoors recomends Fish Crisp in the original flavour.
Use a cast iron frying pan, file pan with approximately one inch of oil. Heat oil and place the battered grouse fingers in the pan. Cook until golden brown on both sides.
Serve with fresh cut golden fries. Plum sauce optional.
Shake n' Bake Mourning Dove
Recently, the province of Ontario opened mourning dove to the list of game species and we at Hunt Trap Outdoors are sure glad they did!
Remove meat from brisket. Batter bird in your favourite Shake n' Bake seasoning. Place bird on a cookie sheet and bake in oven at 350 degrees for 30 - 40 minutes or until done.
Serve with hot, plum or any creamy sauce.