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Hungry for something different? Hammer a hog or two and try this delicious dish!
photo by Russell Graves (www.russellgraves.com)
In recent decades hunting feral hogs has become increasingly popular, and certainly pigs present the bowhunter with an interesting challenge. While they have poor eyesight, their keen sense of smell and fine hearing means the hunter must move with stealth while keeping the wind in his face. But when a telling shot brings a young shoat or a mature sow, there's some mighty fine eating in the offing.
4 to 6 pound wild hog butt roast
1 cup water
2 cups white vinegar
2 cups mustard
1 cup olive oil
3 tablespoons paprika
3 tablespoons red pepper flakes
1 tablespoon garlic salt
1 tablespoon coarsely ground or cracked black pepper
Combine the meat and water in a slow cooker. Combine the vinegar, mustard, oil, paprika, red pepper flakes, garlic salt and black pepper in a bowl and mix well. Pour two cups of the sauce over the meat. Cook on low for eight hours. Serve with the remaining sauce.
Kick off your turkey season in style with this gourmet feast.
Taking a wild turkey with a bow is a remarkable feat any way you figure it. On top of that, though, when you have your hands on the bronzed beauty of the spring woodlands, some truly delectable eating awaits. The occasion is one deserving of a festive approach, and it provides the sort of scrumptious fare fit to grace tables in a five-star restaurant (or the successful archer's home).
1 package Knorr béarnaise sauce mix
3 tablespoons chopped leeks
1 (15-ounce) can asparagus spears
1 pound wild turkey breast fillets
2 tablespoons butter
2 tablespoons olive oil
1/2 cup flour
1/2 - 1 cup freshly grated Parmesan cheese
Prepare béarnaise sauce according to package directions. Cook leeks in microwave for about one minute. Chop half of asparagus spears and add to sauce along with leeks. Set aside.
Pound the dickens out of turkey fillets with a meat mallet to tenderize. Melt butter in skillet and add olive oil. Lightly flour breast fillets and brown on each side until golden. Place fillets in shallow greased 9 x 13-inch casserole. Spread asparagus sauce over each breast. Sprinkle with Parmesan cheese and brown lightly under the broiler. Serve at once. Do not try to cook ahead and reheat. Goes nicely with wild rice, a green salad, and a squash medley. The remaining asparagus spears make a nice topping for the salad.
turkey photo by John Hafner
All recipes by Jim Casada. Jim Casada is a full-time freelance writer whose work includes writing or editing a number of cookbooks on wild game. For information on these books, others he has written or edited, or to sign up for a free subscription to his monthly e-newsletter, visit his website at www.jimcasadaoutdoors.com