Food Fight Friday: Turkey Bites vs Vinaigrette Marinated Turkey

I know it’s the end of May, but I still have turkeys on the brain. Probably because I got schooled … Continued

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I know it’s the end of May, but I still have turkeys on the brain. Probably because I got schooled by them this season. Luckily, there have been several Wild Chef readers who filled their tags and have been filling my inbox with the results in the form of turkey photos and great recipes, including these two.

Andy Fiehler’s Turkey Bites

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I’ve had this dish with duck, dove, turkey breast, several cuts of venison, chicken, and a couple other meats I’m sure I’m forgetting. This one is a turkey from this spring. Cut meat in bite-size or slightly bigger pieces. Marinate in Italian dressing overnight. Wrap in a half piece of bacon and stick with a toothpick to hold the bacon. Grill until bacon starts to get crisp around the edges. Toothpicks will burn a little but that’s ok. I will eat them straight off the grill all day long. They’re great with grilled veggies, red potatoes, or just about anything really. Enjoy – my family and buddies do.

Craig Ellis’s Ramp Vinaigrette Marinated Turkey

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Simple and awesome. Slice a wild turkey breast against the grain into half inch strips. Dice the white parts of several ramps and combine with one part cider vinegar and two parts olive oil. Add salt and fresh cracked pepper to taste along with a tablespoon of sugar. Whisk to emulsify. Toss the turkey and the vinaigrette together in a plastic bag until ready to grill, at least 30 minutes. Grill over hot coals.

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