Sunday, February 15, 2015

Wild Turkey and Brown Rice-Quinoa Soup

Browsing on Facebook, it seems as though everyone is gearing up for turkey season. Our archery season in Nebraska starts late March, and Rick and I look forward to being able to bag a turkey this year. We were unsuccessful last year, but you know how that goes. Hunting public land is tough, because those darn turkeys did not want to come in. They were extremely weary. Hopefully this year, we'll be able to get on some more prime hunting spots where the turkeys are less disturbed. Although the coming of spring turkey season promises warmer weather and morel mushroom season, I don't look forward to all the ticks.

Anyway, here's a quick recipe for those turkey breasts. If you're like the average hunter, you'll most likely breast out your bird, but don't throw those legs away! Our friend Hank Shaw over at Hunter Angler Gardener Cook has an excellent Wild Turkey Carnitas recipe for them. 

Sorry we don't have step-by-step photos for this one. It was a last minute dinner, and frankly, I was too lazy to take photos. 

Servings: 4-6
Prep Time: 15 minutes
Cooking Time: 1 hour
Ingredients:
- 1 pound of wild turkey breast
- 1 cup of uncooked quinoa and brown rice mix
- 4 cups of low sodium chicken broth
- 4 cups of water
- 1/4 cup of diced carrot
- 1/4 cup of diced celery
- 1/4 cup of diced red bell pepper
- 1/2 cup of diced onion
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 2 sprigs of fresh thyme
- 2 bay leaves
- 1 teaspoon of dried parsley
- kosher salt and black pepper
- Tabasco Sauce for serving 

1.Cook quinoa and brown rice mix according to package directions, set aside. Then in a pot, bring broth and water to a boil. Add turkey breast(s) and boil for 10 minutes, or until cooked through. Remove turkey and allow to cool before shredding into smaller pieces. Set aside. Return broth/water to a simmer and cover.

2. Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. Add carrot, celery, red bell pepper, onion and a pinch of salt. Sauté for 5-7 minutes or until onions turn translucent. Remove veggies from the pan and set aside. Heat butter then brown shredded turkey with a pinch of salt until lightly browned.

3. Add to the broth turkey, sauteed veggies and as much quinoa/brown rice as you want. Add thyme, bay leaves and parsley. Add a pinch of salt and pepper, cover and simmer for at least 30 minutes to allow flavors to marry. It will also allow rice to bloom and release it starches to thicken up the soup. Adjust seasonings, remove bay leaves and serve. Add a couple drops of Tabasco Sauce in your soup if you like.

Friday, February 6, 2015

Pheasant and Kale Frittata

This is a follow-up recipe to our whole Roasted Pheasant with Mushroom Cream Sauce. One rooster ended up being more than Rick and I could eat at dinner, so the next morning, we picked off the rest of the meat on the carcass to make this for Sunday brunch. It was quick, easy, delicious and a great way to use up the leftover pheasant. The beautiful thing about a frittata is that it was invented for leftovers. Use whatever meat, veggies and cheeses you have on hand. We always keep kale around, which is a more substantial, nutty and nutrient-rich alternative to spinach. And tomatoes are always good with eggs. Give this a try! We served this with Lindemans Lambic Apple beer, and it was delicious.

Servings:4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients:
- 6 eggs, beaten
- 3 teaspoons of olive oil, separated 
- 1 shallot, thinly sliced
- 1/2 cup of kale
- 1/4 cup of shredded mozzarella cheese
- 1/2 cup of leftover roasted pheasant, shredded into bite size pieces
- 1 small tomato, seeded and diced
- grated Parmesan cheese, for garnish
- red pepper flakes, to taste
- salt and pepper

1. Heat 1 teaspoon of oil in a 12-inch, non-stick and ovenproof skillet over medium-low heat. Saute sliced shallot until softened, scoop out and set aside. Then heat another teaspoon of oil over medium-high heat and add kale. Sauté for 2 minutes, then add a little bit of water, cover and steam for another minute to allow kale to soften. Remove kale. Finally, add the last teaspoon of oil to heat up leftover pheasant pieces.

2. Add kale back into the skillet and evenly spread out the kale and meat. Add mozzarella cheese, a pinch of salt and pepper to the beaten egg. Pour egg mixture into the skillet and sprinkle sauteed shallot over the top. Cook over medium-high heat for 4-5 minutes, or until the bottom has set. Sprinkle tomato over frittata at the last minute.

3. Next, place skillet under the broiler for a few minutes, until frittata is lightly browned and fluffy, 3-4 minutes. We don't have a non-stick ovenproof skillet, so we carefully transferred the frittata to a cookie sheet.

4. Finally, sprinkle Parmesan cheese and red pepper flakes on top. Cut frittata into wedges and serve immediately.

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