Recipes from Kaylin's Kitchen - The Seasons Collide

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Two major hunting seasons are in full swing, joining a few small game seasons.  Deer Archery, Turkey Archery and Firearms, Squirrel, Rabbit, and Dove Seasons are all here for the taking.  Have you purchased your permits yet?

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Fall turkey hunting is much different than the spring season.  During the fall, there is little or no gobbling activity and gobblers are in small flocks, while hens and young of the year are together in large flocks.  Unlike the spring when only toms and jakes can be hunted, hens can also be harvested in the fall.

Wild turkey breast meat can be prepared just like purchased turkey.  It can be ground for burger, baked, or fried.  Our favorite method is the following:

Fried Wild Turkey
Servings: 4

Ingredients:
1/2 cup unseasoned bread crumbs
1/2 cup flour
1 egg
1/2 cup milk
salt to taste
1 lb. wild turkey breast cut into 1/2" - 1" chunks

Directions:
Preheat deep fryer to 375°.  Whisk together milk and egg in a shallow dish.  In a separate shallow dish, mix together bread crumbs, flour, and salt.  Dredge turkey in milk/egg mixture and then flour mixture.  Place in deep fryer until lightly browned, 2-3 minutes.  Drain on paper towels.

 

The Share the Harvest Program from the Missouri Department of Conservation is an excellent way for hunters to donate their extra venison to the needy.  Franklin County participates in the program, as does Gasconade.  The venison harvested in the county stays in the county, being donated to those in need, an ever growing issue.  More information on Share the Harvest can be found by contacting your local processor or by visiting http://mdc.mo.gov/hunting-trapping/deer/share-harvest.

Pictured above: an illustration from the Missouri Department of Conservation depicting a legal deer.

Italian Deer Sandwiches
Servings: 10

Ingredients:
2 cups water
1 green bell pepper, cut into rings
1 package dried onion soup mix
1 Tbsp. dried basil
1 Tbsp. dried parsley
1 beef bouillon cube
½ tsp. garlic powder
¼ tsp. black pepper
1 boneless venison roast, cut into 1” cubes (3+ lbs.)
10 sandwich rolls

Directions:
Combine water, bell pepper, and spices in slow cooker.  Add roast cubes and cook on low 8 hours.  Spoon onto rolls.

Squirrel hunting can be an extremely relaxing sport; I often bring a book with me to the woods.  The Missouri Department of Conservation suggests that this is a great way for young hunters to start out, as it increases their patience level but does not require as much quiet time as deer or turkey hunting.

Honeyed Squirrel
Servings: 2

Ingredients:
2 squirrel, cleaned
½ cup honey
½ cup red wine
2 cups water
Bay leaves, crushed, to taste
Rosemary to taste
2 Tbsp. cornstarch
1 cup water
Salt to taste
Crushed red pepper flakes

Directions:
Place squirrel on broiler pan.  Brush with honey.  Broil on low for 4 minutes on each side.  Preheat oven to 350°.  Place squirrel in roasting pan with win, 2 cups water, bay leaves, and rosemary.  Cover and roast for 1 hour.  Place drippings in sauce pan.  Add a splash of honey and red wine; bring to a boil.  Add cornstarch to 1 cup water and add to drippings.  Thicken mixture 1 – 2 minutes.  Add salt and red pepper flakes to taste.  Pour gravy over squirrel and serve.

Note:  I like to use a Sweet Red as my cooking wine.

 

The Missouri Department of Conservation's website provides the community a wealth of information on a wide range of subjects.

2011 has been named the International Year of Forests.  Find out more at http://mdc.mo.gov/discover-nature/habitats/forests/missouri-forest-values.