Comfort food to the max. This takes Pot-Pie to an entirely different level
In our opinion this is one of the best ways to put your turkey harvest to use. We saved our Turkey legs for a different cooking method and just utilized the breast for this one but you could easily add legs/thighs. You would want to brine and slow cook first though to help break down the tendons and make them more tender.
Recipe by : Chef Wutsch Hunted and Prepared by:Emily Long
All of our outside cooking is done on RecTec Grills and we use Made With Meat equipment for all of our wild game processing.
Ingredients:
- 2 pounds of turkey (Also works well with pheasant or any other type of wild game)
- 1Qt Chicken Broth
- 2oz Butter
- 1C Onion Diced
- 1C Celery Diced
- 1C Carrots Diced
- 1Pt Potatoes Diced
- 1/2C Flour
- 1C Frozen Peas
Biscuits:
- 1Qt Bisquick
- 1Tsp Garlic Powder
- 1/2Tsp Black Pepper
- 2T Chopped Chives
- 1C Shredded Cheddar Cheese
- 1/4C Parmesan Cheese
- 1 1/2C Milk
Method:
- Cut breast into cubes and cook in broth (Approximately 15 minutes)
- In another pan, melt butter and saute vegetables (Salt and pepper to taste)
- Add flour to make a roux
- Add turkey and broth, simmer until thick (20 to 30 minutes)
- Add peas
- Place into buttered 9″x13″ pan/oven safe dish
Method Biscuits:
- Combine all dry ingredients and cheeses
- Add milk
- Blend until thoroughly mixed
- Drop biscuits over stew
- Bake at 400F until biscuits are done (Approximately 30 minutes)
Tips:
- You can use this recipe with any wild game. If using venison maybe try beef broth or better yet if you have your own bone broth.
