Nebraskaland

16 Nebraskaland • June 2023 By Ryan Sparks WILD TURKEY BBQ SANDWICHES WITH SPICY SLAW Everyone knows how delicious and versatile wild turkey breasts are, but some struggle to prepare meals from the lower half of the bird: the legs and thighs. This recipe is straightforward, requires minimal prep and is a perfect weeknight or summer barbecue meal. With a saucy, tangy filling piled onto a toasted bun, it is an ideal use for the dark meat from any turkey. To save time, both the barbecue sauce and slaw can be made ahead. One additional tip: If you choose to cook the thighs in water, throw in a diced onion, carrot, celery, bay leaf, parsley, black peppercorns or whatever else you have in your pantry for the last few hours of cooking. When your thighs are done cooking, strain the water, and you now have a rich turkey stock to use in the future. Wild Turkey • 2 wild turkey thighs (or legs) • Enough water or stock to cover Spicy Slaw • 1 ⁄4 cup apple cider vinegar • 2 teaspoons granulated sugar • 1 teaspoon kosher salt • 4 cups sliced green cabbage (about half a small head) • 1 large shallot or very small red onion, thinly sliced • 1 large carrot, coarsely grated • 1 jalapeno, seeded and thinly sliced Barbecue Sauce • 2 ⁄3 cup ketchup • 1 ⁄2 cup apple cider vinegar • 1 ⁄4 cup brown sugar • 2 tablespoons honey • 2 teaspoons smoked paprika • 1 ⁄2 teaspoon cumin • 1 teaspoon kosher salt • 1 teaspoon black pepper Fixings • Mayonnaise • Hot sauce (optional) • Sandwich or hamburger buns • Pickles 1. Place the turkey thighs in a slow cooker set on high. Add enough water or stock to cover the meat and cook until tender, around 5 hours (longer for legs). The meat should easily flake apart when shredded with two forks, which is a good time to look for any stray shot. While the meat is cooking, make the slaw and barbecue sauce. 2. For the slaw, combine 1 ⁄4 cup vinegar, sugar and salt in a small pot. Cover the pot and heat until the sugar dissolves. Toss together cabbage, shallot, carrot and jalapeno in a medium bowl. Pour the hot vinegar mixture over the slaw and toss to combine. Cover and put in the fridge, tossing again before serving. 3. Make the barbecue sauce by combining all the ingredients in a small saucepan over low heat and whisk until the brown sugar and salt have dissolved and the mixture comes together. Taste it. If it is too sweet, add more vinegar. Add hot sauce if you want it spicier. 4. Next, place the shredded turkey meat into a nonstick pan over medium- low heat and pour in enough barbecue sauce to the consistency you like. Make it saucy. 5. To assemble the sandwiches, cut each bun in half, spread a thin layer of mayonnaise on each cut side, and place them in a nonstick pan over medium- high heat. Cook until the buns are toasted and warmed through. Spread more mayonnaise on the bottom of the bun along with extra hot sauce, and then fill the buns with slaw, pickles and turkey. Serve with additional hot sauce, barbecue sauce and potato salad. Stick a turkey feather in the bun, and celebrate the wild turkey. IN THE FIELD

• Cover