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.
Wild Turkey With Cheese Biscuits (Think Turkey Pot Pie)
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