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Recipe: Braised Wild Turkey Legs

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May 09, 2011

Recipe: Braised Wild Turkey Legs

By David Draper

Some folks, myself included for many years, fall into the breast-man category, in that they breast their turkeys and throw the rest of the carcass away. Now I’m not here to lecture you about wasting meat or to get all sanctimonious about not honoring the animal by eating every last inch of it. However, I do suggest getting into the habit of pulling the legs from your turkey because, truthfully, there is a lot of good and tasty meat there that you’re missing out on. And it doesn’t take all that long to do, especially if you skin them out. (Though I’d humbly suggest you pluck when you’ve got the time.)

Wild turkey legs are tough and sinewy, so you want to take your time, cooking them low, slow, and wet in a simple braise. The beauty of this is it’s really as easy as putting it in the oven and walking away for a few hours, although, like anything, the more time you spend at the start, the better the final product will be. By browning them first, you develop a richer flavor, then just add some liquid such as water, wine, stock, or like I did recently, milk; cover and let simmer for a few hours. Try it once and you’ll never let a pair of turkey legs get away again.

Mushroom Milk Braised Turkey Leg

Ingredients:
-One turkey leg
-1 tbs. canola oil
-Minced garlic
-1 medium onion, diced
-2 celery stalks, diced
-2 carrots, diced
-2 cups sliced mushrooms (morels if you got them)
-4 cups milk
-Salt and pepper to taste.

Directions:

Preheat oven to 275 degrees.

Heat oil in a Dutch oven over medium-high heat.

Brown turkey leg in oil, about 3 to 4 minutes per side.

Remove turkey leg and add a bit of oil, if needed.

Turn burner down to medium heat.

Add garlic, onion, celery, and carrots. Cook until onion softens 3 to 5 minutes.

Throw in a healthy pinch of salt, along with the mushrooms. Cook briefly.

Add milk and return turkey legs to pot, along with any accumulated juices. Turn a few times to coat.

Cover and transfer to oven. Let cook for 2 to 3 hours, flipping turkey leg halfway through.

When done, remove turkey leg from pot and shred meat from the bone using two forks.

Strain vegetables, reserving milk. (Alternately, you could puree the mix with an immersion blender.)

Return milk to pot and reduce over medium heat. If necessary, thicken with a paste of 1 tablespoon game stock and 1 tablespoon cornstarch. If it’s too thick, add stock until you get the desired consistency.

Serve shredded turkey legs with mashed potatoes or rice, passing gravy at the table.

Comments (8)

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from fromthepeavine wrote 2 years 50 weeks ago

Can't ever go wrong with some turkey legs!!

+1 Good Comment? | | Report
from db270 wrote 2 years 50 weeks ago

I love creamy sauces, but never thought to simply braise in milk. Go figure. Going to try this one out for sure!

0 Good Comment? | | Report
from badsmerf wrote 2 years 50 weeks ago

Thanks for the idea! Sometimes I only get a Jake so there isn't much meat to work with.

+1 Good Comment? | | Report
from Bushwackers wrote 2 years 49 weeks ago

Ive always ate the thighs, but the drumsticks are just too tough, i cooked some in a crockpot for almost 20 hrs and still couldnt chew them.

+1 Good Comment? | | Report
from jamesti wrote 2 years 49 weeks ago

i use everything, even the feathers for fly tying. looks like another recipe for my box.

+1 Good Comment? | | Report
from mexhunter wrote 2 years 49 weeks ago

Dude you made me hungry. Seriously

+1 Good Comment? | | Report
from trkyhunter12 wrote 2 years 49 weeks ago

Cooked a soup for the 1st time with legs and thighs, and the only useable meat came off of the thighs. Cooked it low and slow but the meat was still pretty tough. However it had a really good taste and made a fine soup. Any suggestions on tenderizing the leg meat would be appreciated. Used a standard turkey soup recipe, but searched for the F&S turkey and wild mushroom soup recipe I remember reading about a few years back. Anybody still have that? Think P Bourjally was the author

0 Good Comment? | | Report
from ScottyBee wrote 2 years 3 weeks ago

There was a recipe at www.buckcommander.com that is a lot like this one but I think it was for hogs.

0 Good Comment? | | Report

Post a Comment

from fromthepeavine wrote 2 years 50 weeks ago

Can't ever go wrong with some turkey legs!!

+1 Good Comment? | | Report
from badsmerf wrote 2 years 50 weeks ago

Thanks for the idea! Sometimes I only get a Jake so there isn't much meat to work with.

+1 Good Comment? | | Report
from Bushwackers wrote 2 years 49 weeks ago

Ive always ate the thighs, but the drumsticks are just too tough, i cooked some in a crockpot for almost 20 hrs and still couldnt chew them.

+1 Good Comment? | | Report
from jamesti wrote 2 years 49 weeks ago

i use everything, even the feathers for fly tying. looks like another recipe for my box.

+1 Good Comment? | | Report
from mexhunter wrote 2 years 49 weeks ago

Dude you made me hungry. Seriously

+1 Good Comment? | | Report
from db270 wrote 2 years 50 weeks ago

I love creamy sauces, but never thought to simply braise in milk. Go figure. Going to try this one out for sure!

0 Good Comment? | | Report
from trkyhunter12 wrote 2 years 49 weeks ago

Cooked a soup for the 1st time with legs and thighs, and the only useable meat came off of the thighs. Cooked it low and slow but the meat was still pretty tough. However it had a really good taste and made a fine soup. Any suggestions on tenderizing the leg meat would be appreciated. Used a standard turkey soup recipe, but searched for the F&S turkey and wild mushroom soup recipe I remember reading about a few years back. Anybody still have that? Think P Bourjally was the author

0 Good Comment? | | Report
from ScottyBee wrote 2 years 3 weeks ago

There was a recipe at www.buckcommander.com that is a lot like this one but I think it was for hogs.

0 Good Comment? | | Report

Post a Comment

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