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Green Chile wild turkey legs

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    Green Chile wild turkey legs

    Was going to make venison Gusada today and saw the turkey legs in the freezer last night.
    If it goes well I will post a recipe.




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    Last edited by JJtomball; 11-12-2020, 08:37 AM.

    #2
    looking good!

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      #3
      Looks pretty solid. I've heard mixed reviews on wild turkey legs.

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        #4
        Following

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          #5
          Can you post the recipe for the venison gusada?

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            #6
            Originally posted by Alphabets View Post
            Can you post the recipe for the venison gusada?

            Just search guisada on here. There are a few good recipes I base mine off of.


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              #7
              2 - Wild Turkey Hind Quarters (Skin Optional)
              1 - White Onion
              1 - red bell pepper
              8 - Poblano Peppers
              1 1/2 cups - chicken broth
              4 cloves - garlic
              1tbs - Cumin
              1tsp - Oregano
              1tsp - Paprika
              1/4tsp - Coriander
              2tbs - peanut oil
              2tbs - Butter
              salt
              pepper
              Optional: Heavy Cream
              Optional: Cilantro

              Equipment:
              Crock Pot
              large skillet
              Prep:
              Roast, peel, seed, and dice poblano peppers.
              combine cumin, oregano, paprika, and coriander with chicken broth.
              Mince garlic.
              Chop onion and bell pepper.

              1. Separate thighs and drum stick and salt and pepper them and set aside to rest for a few minutes.
              2. Heat skillet over medium heat and add peanut oil
              3. Brown turkey on all sides (should take 3-5 minutes per side)
              4. Remove turkey and place in crock pot.
              5. Add chopped onion, chopped bell pepper, and butter to skillet. Deglaze skillet and cook onions till translucent.
              6. Add diced poblano peppers and minced garlic to skillet and cook for additional 3 mins.
              7. Pour onion & pepper mixture over turkey.
              8. Pour broth mixture over turkey
              9. Set crock pot to low and cook for 6-8 hrs till fork tender.
              10. You can turn meat as it cooks and juices build up around 3-4 hrs in.
              11. Once fork tender remove meat and let cook enough to tear meat in to chunks. Be sure to remove bony tendons as you pick the meat off the drum sticks.
              12. Remove excess juice and save to make a gravy if you want.
              13. Optional: add a splash of heavy cream and stir into onions and peppers.
              14. Return meat to crock pot and stir gently

              Serve over rice or on tortilla with you favorite taco fixings.

              I served over cauliflower rice garnished with cilantro and sliced avocado on the side.

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                #8



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                  #9
                  Green Chile wild turkey legs


                  Improvements:
                  Add salt to taste on you plate
                  Needs some heat. May add a jalapeño or Serrano next time.


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                  Last edited by JJtomball; 11-12-2020, 06:25 PM.

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                    #10
                    Looks tasty. Thanks for sharing.


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                      #11
                      I'm drooling here. Thanks for sharing!

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                        #12
                        Tag

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                          #13
                          Tagged

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                            #14
                            Hmmmmm All we've ever kept was the breast as for years We've been under the impression that the legs / thighs were no good..... guess this year we will find out

                            Thanks for sharing

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                              #15
                              Originally posted by Mr. Stickers View Post
                              Hmmmmm All we've ever kept was the breast as for years We've been under the impression that the legs / thighs were no good..... guess this year we will find out

                              Thanks for sharing
                              They’re just as good as the rest!

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