I recently took a survey on my “secret” Facebook group and asked what kinds of recipes people wanted to see more of. Wild meat was a big request! Since Spring is turkey season, I thought what better time than to share my recipe for Wild Turkey and Oyster Stew? Let me know what you think of it in the comments. You can use domestic turkey too, do not fret. And the best part is it’s full of other wild ingredients!
Wild Turkey and Oyster Stew:
This dish is a play on spring and all of the wild ramps and fresh peas that pop up during the turkey season. If you can’t find wild ramps in your area, green garlic, green onions or leeks are a nice substitute. The key is to use the fresh spring ingredients indigenous to your area.
This is also a great way to use the carcass and leg meat of the turkey, which can be tougher and is best cooked for a longer time. In addition to cubing the leg meat, you can add the carcass with the breasts removed and let the meat fall off into the stew, then remove the carcass at the end of cooking.
And if you don’t have wild turkey (most of us don’t) then domestic turkey works beautifully too!
What are your favorite ways to cook wild food? Comment below or tag us on social media using #ILoveWildFood and be entered to win a giveaway leading up to the premier of my new show “Wild Food” on Travel Channel, Monday may 14th at 10pm C / 11pm E. With a second airing Sunday, May 20th at 1pm C/ 2pm E.
“Wild Turkey and Oyster Stew”
- 1 head of garlic
- 1 tablespoon olive oil
- 6 tablespoons butter
- All-purpose flour
- Salt and pepper
- 2 cups wild turkey leg meat cubed, plus leg bones and carcass if available
- 1 cup ramps green onions, or leeks, sliced into 1-inch lengths
- 1/2 cup poblano pepper diced
- 1 cup oyster mushrooms
- 1 cup dried shiitake or porcini mushrooms
- 2 slices lemon
- 3 bay leaves
- 1 cup Marsala
- 6 cups turkey stock page xx
- 2 cups leafy greens such as kale or Swiss chard, chopped
- 1 cup fresh flat-leaf parsley leaves
- 1 cup raw oysters either canned or freshly shucked, then diced
- 2 tablespoons Worcestershire sauce
- Preheat the oven to 350°F. Place the head of garlic in tinfoil and drizzle with olive oil. Close the tinfoil and place in the oven. Cook until the cloves are soft, about 1 hour. Remove from the oven and squeeze the cloves out of the garlic skin. Mash with a spoon on a cutting board and set aside.
- Melt half of the butter in a large heavy-bottomed stew pot over medium heat until it is frothy and bubbling. Dust the turkey with flour, salt, and pepper and brown in the butter on both sides, about 5 minutes total. Transfer the turkey to a plate and set aside.
- To the same pot, add the remaining butter, ramps, poblano pepper, and mushrooms. Season with salt to help release the juices and let sweat until tender, about 5 minutes more.
- Add the turkey, roasted garlic, lemon, and bay leaves and cook for 2 minutes more. Sprinkle with 1 tablespoon of flour and stir for 1 minute to cook the flour. Deglaze with the Marsala and cook until reduced by half. Add the stock and bring to a simmer. Cook, covered, for 1 hour, and in the last 30 minutes, add the greens, parsley, and diced oysters. Finish with Worcestershire and salt and pepper to taste.
- Also try: upland game birds, rabbit, squirrel