Hunters often search for new flavors and techniques when it comes to preparing wild game. Non-traditional methods such as baking, smoking and grilling have recently had an surge in popularity due to the vast array of recipes readily available with the click of a mouse. Food lovers may look for different ways to marinate or blend new seasonings to change up the traditional way of preparing wild game. When it comes to cooking venison, I must confess that I am one that likes to try different ways of cooking it. For example, one of my tried and true recipes came about after searching for a new way to prepare this meat. The new method in which I prepare my venison is by taking bite size pieces with a slice of red onion, wrapped in a slice of bacon and slow cooking it in an electric smoker for 2.5 hours.
When it comes to preparing wild turkey I have a favorite, yet traditional way of preparing it. It is nothing fancy, but the end result is a mouth-watering treat.
- Start by deboning both breasts of the turkey, then slice the breast into 1-inch wide strips similar to that of chicken strips.
- Once the desired amount is cut, place the breast in a large bowl with a half-gallon of buttermilk. Let this soak in the refrigerator for 24 hours.
- After soaking, put 4 cups of all purpose flour into a separate bowl or a Bass Pro Shaker. Season the flour with seasoning salt or any favorite seasoning.
- Heat a deep fryer with vegetable oil to 300 degrees. Once the desired temperature is met, place 10 to 12 pieces of buttermilk soaked turkey breast into the bowl or shaker of seasoned flour, roll or shake until each piece of turkey has a complete coat of flour.
- Cook in oil for approximately 8 to 10 minutes or until each piece is golden brown and cooked thoroughly.
For every 2 batches of turkey cooked in oil, I will cook 3 to 4 potatoes sliced into thin, chip-like slices, along with one sliced onion. This makes for a great side to go with the turkey and as an added bonus, the potatoes help to keep the grease clean and prevent burning. Make sure to drain the cooked turkey and potatoes on paper towels and serve by themselves or with ranch dressing as a dipping sauce.
Trying new recipes can be an exciting task as well as pleasing to the palate. However, sometimes sticking to the classics is the winning option. After all, that’s why they’re classics in the first place, because they are simply good.