Ingredients

• Thighs and legs of 1 wild turkey
• 1 yellow onion
• 2 cloves of garlic
• 1/8 tsp nutmeg
• 1 Tbl of Cumin Seed
• 1 Head of Star Anise
• 2 Tbl of black peppercorn

Directions

Take all of the above and place in a 8 qt stock pot. Place cumin, anise, and pepper corns in a piece of cheese cloth and tie off with butchers twine to make what looks like a little tea bag. Cover with water, bring to a boil, then reduce to a simmer and simmer for 2-3 hours. The foam that may accumulate on top of the water, skim off as it develops. remove the meat, onion chunks and set in a container and cover to let cool. Reserve 4 cups of the broth and set aside. Once cool, shred the meat and onions. A food prossesor works great for it.

• 4 cups Masa flour
• 2 tsp salt
• 1 cup corn oil
• Reserved broth

Mix dry ingredients together, with you hands mix in the oil, and broth )1/2 cup at a time) until mixture has a cookie dough consistency. Should take 2 and 1/2 to 3 cups of the broth.

Get some Tamale Corn Husks and soak in warm water until pliable (about 45 minutes) Directions for how to do this, and asseble the tamales should be on the side of the package of the husks. Asseble as the package directs and tie 3-4 together in one bunch. To cook, stand vertically and steam in a large pot with just enough water to barely touch the bottom of the Tamales for about an hour. You may have to add a little water here and there to keep the steam going. I have a collapsable veggie steamer basket that fits perfectly into the bottom of my stock pot.

Salsa

• 2.5 lbs of Tomatillos (those little green looking tomatos with the husks on them.
• 1 Jalapeno
• 1 Serrano
• 1 green bell pepper
• pinch of salt
• 2 limes

Take tomatillos and peppers remove stems, (and seeds if you don’t like it hot), spray with some cooking oil and the pinch of salt and place onto a hot grill and let go until the outsides are charred(12-15 minutes)

Place in a blender, and the juice of the 2 limes and puree. You may need to add a splash of water if it is too thick.

Serve 1 bunch of tamales with some salsa and sour cream on the side.

Should make about 3-4 dozen tamales depending on the size you make them.

Ingredients

• 1 or 2 Pheasants
• ½ Lbs. Maple Bacon
• 2 Eggs
• 4 Tbs. Butter, Melted
• 5 Baking Potatoes- Cut in Cubes
• 5 Carrots- Cubed
• Fresh Green Beans or Yellow Beans if desired
• 1 Can Turkey Gravy
• 1 Roasting Bag

Directions

1. Clean the birds and lay the bacon over them, place in the roasting bag.
2. Put the birds and bag in a deep roasting pan.
3. Mix 2 eggs, butter, and the gravy together.
4. Pour gravy mixture over birds.
5. Add your potatoes, beans and carrots to the bag.
6. Tie the bag closed according to package direction.
7. Cook at 350 d. until birds are tender. Cooking time will very depending on the size of the birds. Meat should turn a white color when done.
8. Put on a serving dish and enjoy.

This recipe contributed by forum member Chip. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• 1/2 Cup Butter
• 2 Whole Cloves
• 2 Cloves Garlic, Finely Cut
• 6 Quail, Cleaned and Trussed
• 1/2 Tsp. Salt
• 1 Tsp. Minced Chives
• 2 Sm. Onions, Minced
• 2 Tsp. Peppercorns
• 1/2 Bay Leaf
• 2 Cup White Wine
• 1/8 Tsp. Pepper
• 2 Cup Cream or Evaporated Milk

Directions

1. Melt butter; add onions, garlic, peppercorns, cloves, and bay leaf. Cook for several minutes.
2. Add quail; brown on all sides.
3. Add wine, salt, pepper and chives; simmer for 30 minutes or until tender.
4. Remove quail to hot serving dish.
5. Strain sauce; add milk. Heat to boiling point.

Pour sauce over quail, or serve on the side. Yields 6 servings.

This recipe contributed by forum member deercook. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• 1 Lbs. Boneless Turkey
• 1 Tsp. Salt
• 1/4 Tsp. Pepper
• 1 Tsp. Garlic Powder
• 2 Tbsp. Worcestershire Sauce
• 2 Tbsp. Liquid Smoke

Directions

1. Cut turkey into even-sized strips.
2. Mix salt and remaining ingredients in a medium-sized bowl.
3. Combine turkey with marinade. Cover and refrigerate for 6 to 12 hours.
4. Cover oven rack with foil. Place turkey on foil.
5. Bake at 160 degrees for 4 hours.
6. Turn and bake another 4 hours.

(Note: When using a dehydrator, follow the same method of preparation and place in unit to cure, checking every hour until the meat becomes stiff, yet will still bend easily. A dehydrator will reduce cooking time by almost half.) Yields 4 servings.

This recipe contributed by forum member deercook. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• 2 10-3/4 Ounce Cans of Cream of Mushroom Soup
• 1/2 Cup Sour Cream
• 1/2 Cup Diced Green Chilies
• 12 Tortillas (Flour or Corn)
• 1 Cup Monterey Jack Cheese
• 1 Cup Cheddar Cheese
• 1/2 Cup Chopped Onion
• 2 Cups Cooked, Cubed Wild Turkey

Directions

1. Combine soup, sour cream, and chilies and heat thoroughly.
2. Warm tortillas in microwave.
3. Coat a 13x9x2-inch baking pan with nonstick cooking spray.
4. Mix cheeses, onion, turkey, and 1 cup soup mixture.
5. Put 2 tablespoons of cheese-turkey mixture in center of each tortilla.
6. Roll tortillas and place in baking pan.
7. Pour remaining soup mixture over top.
8. Cover and bake at 350 degrees for 30 minutes.
9. Uncover and top with additional cheese if desired.

Yields 4 to 5 servings

This recipe contributed by forum member deercook. To add a recipe of your own please visit our hunting recipes forum.