The Best Wild Turkey Leg & Thigh Recipe Ever
Too often I hear and read about turkey hunters de-breasting their turkeys and leaving the gizzard, heart, leg and thigh meat for the coyotes. This is due to turkey legs being full of long, slivered bones and tough meat when not cooked properly. If you follow this recipe, you will never throw away the legs, thighs, heart or gizzard again!
The one piece of equipment that really helps is a pressure cooker. I have this one and it is worth the small investment. Pressure cookers are great for canning venison, cooking tough squirrels and rabbits, and making pot roast. If you don’t have pressure cooker I’m guessing a full day in the crockpot will work as well.
First add 3 cups of filtered water to the pressure cooker. The city water where I live has a very distinct chlorine taste, so I always cook with filtered or reverse osmosis water.
1/2 to a full stick of butter
1 chopped onion
10-12 tablespoons of flour (I use oat flour)
1-2 tablespoons chopped garlic
1 tsp black pepper
1 tsp salt
2-3 cups chopped mushrooms (Use morels if you are lucky enough to find them!)
Stir the ingredients together. Then add the turkey legs, thighs, gizzard, and heart to the pressure cooker. You may have to separate the thigh from the leg to make it fit. Make sure to slice open and clean out the gizzard before tossing it in the pressure cooker!
Let the pressure cooker do it’s thing for 90 minutes, let the pressure cooker cool down on its own then take off the lid When done, the bones will pull out easily and you will be left with super tender meat in a wonderful gravy You can eat it just like that or pour it over Brown rice.
Smoked Venison Ribs
For years, I always discarded the racks of ribs from deer. “They can’t be cooked in any fashion to make them good”, I heard. “Not enough meat on them”. Heard that one too. I decided to go against all odds and save the racks of ribs from my buck from this fall. I learned that all the naysayers are WRONG. I learned that deer ribs CAN be cooked to perfection
What you’ll need:
Clean rack of deer ribs (butchering instructions below)
Solidified bacon grease
Old WoodFire Grill’s KK’s 10 BBQ Rub
Your favorite BBQ sauce
Hickory, pecan or apple wood or chunks
The key to having the best quality deer ribs, in my opinion, is to cut them the right way when butchering the deer. The most important part is not to remove the “flap” of meat that resides between the skin and the actual rib bones. This “flap” of meat will make your rack thicker and, well, for lack of a better term, more meaty. Without it, the rack can be fairly thin on meat, and maybe not as easy to cook to perfection.
Coat the rack heavily with the solidified bacon grease on both sides, to give the rack some moisture and flavor. Then apply a liberal coat of the KK’s 10 BBQ rub or your favorite rub. Be sure to get the rub and the bacon grease under the “flap”.
Lay a few strips of bacon across the rack of ribs for a little more added flavor and moisture, and you are ready for the smoker. I cooked these ribs on my cheap barrel smoker, using the indirect method, with hickory chunks for about 1 1/2 hours at 275 degrees. So if you cook a little cooler, go with about 2 hours, a little hotter go about an hour. The idea is to give them enough time to get a nice smoky flavor.
Next, place the ribs on a sheet of heavy duty aluminum foil or if doing multiple racks, in an aluminum pan. Spray or pour a coating of apple juice over the ribs, then seal them up tight with aluminum foil. Put them back on the smoker, or in the oven, for about 2 to 2 1/2 hours at 250-300 degrees.
When the ribs are fall off the bone tender, remove from the aluminum foil and remove the bacon strips (save them for tomorrow’s breakfast!). Coat the ribs with your favorite BBQ sauce and put them back on the smoker for about 20 to 30 minutes to cook in the BBQ sauce.