Field to feast.

Field to feast

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.

Throw in:
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, reduce the pressure and enjoy. If using a crockpot I’d guess at least 8 hours to soften up an old long beard’s legs. 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 wild rice or quinoa.

Let me know how it turns out!