Game Recipe: Wild Turkey Cacciatore with Brown Rice
This recipe is courtesy of The Outdoors Chef. Go check them out for more mouth-watering meals geared exclusively towards rugged outdoorsmen and women such as yourselves.
Turkey season is fast approaching and our excitement for getting back outdoors is nearing a fever pitch! Are you growing bored with the same old roasted turkey meals? Why not use these remaining few days to learn a killer new recipe? That way, when you bag your first bird, you’ll be all ready to slaughter, prep, cook, and enjoy.
Yields 4-8 servings. (Cacciatore is Italian for “hunter.”)
- 2 Wild Turkey Breasts—Pat dry with paper towel
- 2 Wild Turkey Thighs—Pat dry with paper towel
- 8 Roma Tomatoes—Stem, quarter, and large dice
- 1 Yellow Onion—Trim, peel, and thinly slice
- 1 Red Bell Pepper–Trim, core, and thinly slice
- 1 Yellow Bell Pepper—Trim, core, and thinly slice
- 1 Orange Bell Pepper—Trim, core, and thinly slice
- 9 oz (250g) White or Cremini Mushrooms—Brush, clean, trim stem, and quarter
- 4 Garlic Cloves—Trim, peel, and finely slice
- 2 tbsp Tomato Paste
- 2 cups (500ml) Pilsner Beer
- 2 cups (500ml) Chicken or Vegetable Stock
- 2 pcs. Fresh Rosemary—Rinse, strip leaves, and finely chop
- 2 pcs. Fresh Oregano—Rinse, strip leaves, and finely chop (plus a bit more for garnish)
- 2 pcs. Fresh Bay Leaves
- 2 tbsp Extra Virgin Olive Oil
- All-Purpose Flour (as needed)
- Flaked Sea Salt (to taste)
- Fresh Ground Black Pepper (to taste)
- Preheat cast iron casserole pan or slow cooker, dredge turkey in flour, season with salt and pepper.
- Heat olive oil, sauté turkey in batches, start skin-side down, sauté until golden brown, turn and repeat.
- Remove turkey and set aside, reserve any juices, spoon off any excess fat.
- Add onion, peppers, mushrooms, and garlic, season with salt and pepper, sauté until nicely browned.
- Move vegetables to one side of the pan, add tomato paste to the bottom of the pan, sauté until nicely browned.
- Stir to combine ingredients, de-glaze pan with beer, add tomatoes, stock, rosemary, oregano, and bay leaves.
- Return the turkey to the pan, nestle in the vegetables, cover pan and simmer for 30 minutes, check seasoning.
- Uncover and continue to simmer until the turkey is tender and sauce is reduced to a velvety consistency.
- Serve with brown rice, fresh ground black pepper, and fresh oregano.
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