Editor's Note: Tiffany Haugen is a full-time cookbook author and recipe developer. Along with contributing recipes to our Game & Fish print edition, she's also the nation's leading wild game cooking columnist, and appears regularly on Trijcon's The Hunt, on the Sportsman Channel. She'll also be making guest appearances on Scott Leysath's, The Sporting Chef, coming to the Sportsman Channel January 2014.
Here's a note from Tiffany Haugen about Thanksgiving cooking:
While many folks are pre-ordering organic, free-range turkeys from a local farm or butcher, or simply picking up a frozen bird from the grocery store, those of us who hunt have more options for our Thanksgiving table. Just a peek into my freezer this time of the year may reveal a few wild turkeys, pheasant, grouse, quail, pigeons, doves and a variety of waterfowl.
There is great joy in planning Thanksgiving and wild turkey recipes around what fall's great harvest has provided for our family. From the appetizers to the main course to leftovers, there's room for game birds in every holiday menu.
Only a few pheasant in the freezer? Try Pheasant Musubi so everyone can get a taste of that delectable game bird. Want to fire up the grill and plank cook that wild turkey breast? Be sure to put the legs and thighs in the crock pot to slow cook for some super tender burrito filling. Looking for a little "wow" factor as a centerpiece? Try deep frying your wild turkey or putting several game birds together for Turkpheasquail. Maybe easy and convenient is on the menu? Go for Wine Bagged Grouse and let the oven roasting bag do the work for you. Time to fire up the smoker? Wild Turkey jerky is a great, healthy snack for the football fanatics at your house.
When planning those Thanksgiving recipes, don't overlook what you can go out and hunt or find in your own freezer.
These are some of the tastiest fall and Thanksgiving recipes from Tiffany and some of your favorite hosts from the Sportsman Channel. Time to get cooking!
Benny Spies' Grandma's Sweet Potato Casserole
1 large can of sweet potatoes drained, sliced thick
2 med. apples peeled and sliced1/4 inch
3/4 c. of brown sugar
1/2 c, butter
1 1/2 c. miniature marshmallows
Butter a casserole baking dish. Place a generous portion of sweet potatoes in bottom. Place a layer of apples"beararcheryproducts.com
BBQ Brined Pigeon
Note:Brining birds hydrates the cells of the meat, infusing flavor and tenderness. Brining is the first step when smoking birds but brining before cooking can be just as beneficial. The birds in this recipe can be roasted or finished in a slow cooker.
4-5 pigeon, dressed
1/4 cup butter, softened
1 quart water
1/3 cup brown sugar
2 tablespoons salt
1 teaspoon granulated garlic
1 teaspoon granulated"http://www.tiffanyhaugen.com/"target="_blank">Tiffany Haugen
Deep Fried Wild Turkey
1 whole turkey, cleaned & dressed (skin"http://www.tiffanyhaugen.com/"target="_blank">Tiffany Haugen
Honey Mustard Planked Wild Turkey Breast
1 boneless wild turkey breast
6-8 strips of raw bacon
1 cooking plank (presoak in water at least 2 hours)
Honey Mustard Marinade:
2 tablespoons Dijon mustard
2 tablespoons rum
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon coriander
1/2 teaspoon meat tenderizer (optional)
In a small bowl, mix all marinade ingredients until thoroughly combined. Place turkey breast in a sealable bag or casserole dish and cover with marinade. Marinate 6-24 hours, refrigerated. Place turkey breast"http://www.tiffanyhaugen.com/"target="_blank">Tiffany Haugen
2 cups pheasant meat, cooked*
1/3 cup teriyaki sauce
2 cups medium grain white or brown rice
1/3 cup seasoned rice vinegar
4-6 sheets nori seaweed wraps
1/4 cup fresh cilantro leaves or 6 cucumber strips
Pickled ginger, wasabi, soy sauce garnishes
*Remove all meat from pheasant carcass and cut into small slices. Either poach2-3 minutes in boiling chicken broth or pan fry in a small amount of oil 2-3 minutes until no longer opaque.
In a small bowl, mix pheasant with teriyaki sauce and set aside.
Cook rice according to package or rice cooker instructions (if using brown rice, increase water by 1/2 cup to make it more of a 'sticky-rice '). While rice is still hot, add seasoned rice vinegar, stirring gently but thoroughly.
While rice is warm, spoon"http://www.tiffanyhaugen.com/"target="_blank">Tiffany Haugen
1 pound quail breasts, thinly sliced
1 cup"http://www.tiffanyhaugen.com/"target="_blank">Tiffany Haugen
Stuffed Wild Turkey Meatloaf
1 1/2 pounds ground wild turkey
1/2 cup"http://www.tiffanyhaugen.com/"target="_blank">Tiffany Haugen
Wild Turkey Jerky
3-6 pounds wild turkey, sliced for jerky
1 quart water
1/4 cup Morton Tender Quick* or curing salt
1/4 cup white sugar
1 tablespoon granulated"http://www.tiffanyhaugen.com/"target="_blank">Tiffany Haugen
Slow-Cooked Turkey Legs & Thighs
2-4 turkey thighs & legs
1 wild turkey, deboned
1 pheasant, deboned
1 quail, deboned
1 1/2 pounds country pork sausage
Wine Bagged Grouse
2-3 grouse, dressed
1/3 cup butter, softened
Jana Waller's Scalloped Corn &
2 cans whole kernel corn (drained well)
1 can cream corn
3/4 cup sour cream
1 stick butter
1 egg, beaten
1/2 cup milk
1 8oz box Jiffy corn muffin mix
1 cup grated american cheese
Simply combine all ingredients and mix well. Pour into a 9"x13" greased pan and bake at 350' for 40 minutes.
"Not Your Mama's" Green Beans
1 tbsp olive oil
1tsp minced garlic
1 small thinly sliced"http://www.skullboundtv.com/"target="_blank">Skull Bound TV
Steven Rinella's Turkey Galatine
Note: This recipe is not exclusive to turkey and can be applied to any other large game bird.
A turkey galantine is a glorified pate 'cased ' inside of a turkey's skin. It's a complex and subtle French preparation that requires about a million steps, but if you take the time to do each step properly you won't be disappointed. A real crowd pleaser, especially for those dinner guests with high expectations and a sophisticated palate.
For the galantine:
One whole turkey, plucked and gutted
½ pound venison (or moose, elk, caribou, etc.)
½ pound pork back fat
1 cup chopped mushrooms
1 clove minced garlic
1/3 cup shelled pistachios
1/3 cup minced shallots
1/3 cup white wine
1 Tablespoon brandy
2 teaspoons corn starch 2 tablespoons salt
Spice mixture for galantine:
1 teaspoon black peppercorns
6 juniper berries
6 whole cloves
½ teaspoon thyme leaves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne
1 gallon water
2 stalks celery
2 bay leaves
½ cup white wine
½ teaspoon dried thyme leaves
½ teaspoon salt
1. Skin the bird, wrap the skin in plastic wrap and place it inside a refrigerator.
2. Make the filling: Bone the entire bird, including all meat from the legs and breasts. Reserve the bones of the turkey along with ½ of"http://themeateater.com/"target="_blank">MeatEater on the Sportsman Channel.
Steven Rinella's MeatEater Meatball Sliders
2 lbs ground Dall sheep (or venison, elk, buffalo — really any lean game meat)
1/3 pound pork fat
10 cloves garlic
1 cup bread crumbs
1 dozen slider buns or small dinner rolls
½ lb provolone cheese, sliced thin
32 ounces crushed tomatoes
salt and pepper
Grind your meat and fat together and mix into burger form. This is a meat-to-fat ratio for a fairly lean burger; you can also use whatever burger mix you like. For this recipe I like to grind garlic right into my meat mixture.
Make ¼ lb patties from your burger and shape them into big, thick, half-burger/half-meatball-looking monsters. Salt and pepper them liberally and brown them in oil in batches. When all are browned, put them all back in the pan and cover the whole lot with crushed tomatoes. Let these simmer and bubble"http://themeateater.com/"target="_blank">MeatEater on the Sportsman Channel.
Scott Leysath's Holiday Turkey
What I'm about to tell you might not make much sense. Stay with me. My goal is for you to enjoy the best-tasting Thanksgiving turkey ever and it doesn't matter whether yours is the lean and less forgiving wild turkey or a big, fat farm-raised bird. As a matter of fact, the method I use to ensure that my holiday turkey is almost fall-off-the-bone delicious is the same"http://www.thesportsmanchannel.com/newsandevents/pressroom/news.php?ID=852"target="_blank">The Sporting Chef on the Sportsman Channel.
You can buy Tiffany and Scott Haugen's "Cooking Game Birds" cookbook online.
For even more wild game recipes like elk chili and dove sticks, check out our game-grilling recipes on Game & Fish! While you eat, be sure to tune in to all of your favorite programming on the Sportsman Channel. And starting voting in the Sportsman Choice Awards starting December 1!