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.

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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.

[wpurp-searchable-recipe]Wild Turkey With Cheese Biscuits (Think Turkey Pot Pie) – – – [/wpurp-searchable-recipe]