doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com 2024 Spring Gobbler Season

That's a heck of a picture.

Send me an email to brentd@iastate.edu and I'll send you the recipe that I use.

The recipe I use is a little different and involves are more spices, beer, etc. I think it has the same origin, however.

These are the ingredients. The technique is about what is described in playing hooky's link.


Personally, I do not think you can add too much Cinnamon, so I throw in 3 sticks. And I make it a heaping teaspoon of cloves and cumin. Basically, I go a bit overboard on all the spices.
Also, you need at least three bottles of mexican beer - make that four. Two to put in the pot, one to drink while cooking, and another to drink while eating. I use both turkey legs and thighs at the same time. I have used antelope shanks, and that is also good, but not as good as turkeys.

Put the honey in at the last minute while crisping up the meat before serving.



Ingredients:
2-3 lbs big game shoulder, neck roast, shanks, wild turkey legs and wings, rabbit, or squirrel
2 bottles Mexican beer
2 small oranges
1 lime
1 tablespoon cumin
6 whole cloves
1 cinnamon stick
1 coarsely chopped small onion
2 cloves chopped garlic
Olive oil
Salt, pepper to taste
2 tablespoons agave nectar or honey
Queso fresco
Chopped white onion
Chopped cilantro
Chopped tomato
Lime wedges
Small corn or flour street taco tortillas

That's got to be delicious!
What amazes me is how much rich, tender meat is yielded by just one wild turkey leg and thigh, about a double handful. Also how easy it is, after boiling to fall-off-the-bone tenderness, to separate the good tender meat from not only the bones but also the calcified tendons and gristle.

I have often told people who wonder about the gamey flavor of wild meat and turkeys in particular that they taste exactly like the flavor of 3 domestic turkeys packed into one bird.

I’m excited to read and try the tips in the recipes above. Simply crockpot in the leg and thighs in Cerveza gives a good base to pan sear into fajita.

We probably all know the breasts can be stuffed individually with white wines, mushroom Swiss and rice to great success, as well as ham, onions, and blue cheese.
Or the breast cut into strips in a buttermilk pickle brine will beat the pants off a Chick-fil-A!!!!

As my uncle always put it, “I need to go find a gobbler that wants to take a ride in my truck”

Wild Turkey Carnitas from a bird I killed about two years ago. I sent the recipe to Marks 21 at his request. I would happily do the same for anyone else. Just send me an email. My address is in my profile.

Our season in AL ends today. We get 4 tags now, and I managed to fill 3 of them early in the season and then never really got close to another turkey. There was a time when I would have gone to most any length to avoid eating a tag, but in my old age it doesn't seem like that big of a deal anymore.

Nearly all the turkeys I've killed in the past decade have been with the little Yildiz 20 gauge SxS. It was a $486 shotgun so I didn't mind chopping off both ends and doing a lot of customizing to it. This was gobbler #3:

pichost

I did get a gate picture from another one, but he was about to board a Greyhound bus and leave the state. I was there the next morning, but he was long gone and never returned.

Can't say I blame him

With the season closing tomorrow, and being already sick of tag soup, a lot was on the line today. I would not be typing this if I did not get one, but this was one of the most exciting turkey hunts I have ever had. I am still in a bit of disbelief.

It would be hard to describe why this was so exciting, but it gave me a good case of "buck" fever stretched over 10 or 15 minutes, a crazy improbable shot, a concerning recovery, and in the end, the smallest mature bird I've ever shot.

The short story is that I shot him on the fly, way out over a knife-slash ravine, 100 ft or more over a small trickle of creek. The long story involves a long stalk, a lot of calling, a bunch of challenging decisions and moves, and a really awkward, wild shot that miraculously connected.

When I finally spotted him, I thought I must have shot a hen because the head was so blue. But, no, it's a perfectly fine gobbler - probably a 2 yr old.


As I found him.


A bit soggy, but I've never been happier than I am with this bird. The family gun gets it done again.