{"id":25349,"date":"2018-04-19T04:00:41","date_gmt":"2018-04-19T11:00:41","guid":{"rendered":"http:\/\/georgiapellegrini.com\/?p=25349"},"modified":"2019-02-21T19:26:43","modified_gmt":"2019-02-22T02:26:43","slug":"wild-turkey-and-oyster-stew","status":"publish","type":"post","link":"https:\/\/georgiapellegrini.com\/wild-turkey-and-oyster-stew\/","title":{"rendered":"Wild Turkey and Oyster Stew"},"content":{"rendered":"
I recently took a survey on my “secret” Facebook group<\/a> 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!<\/p>\n <\/p>\n 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\u2019t 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.<\/p>\n <\/p>\n 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.<\/p>\n <\/p>\n And if you don’t have wild turkey (most of us don’t) then domestic turkey works beautifully too!<\/p>\nWild Turkey and Oyster Stew:<\/h4>\n
What are your favorite ways to cook wild food? Comment below or tag us on social media<\/a> 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.<\/h4>\n