NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/823575
84 NEBRASKAland • MAY 2017 I t is now spring and most turkey hunters are out in the woods with one goal in mind: to shoot the biggest, "baddest" toms they can call into their decoys. While these old turkeys may look awesome on your walls, their meat may not be the best. Still, many of us want to do right by the animals we shoot by salvaging as much meat as possible. But the question remains: What to do with these tough, old legs? You can do lots, really. Any tough meat is edible as long as you cook it long enough. And it could be delicious. This is an adaptation of my fiancé's mother's recipe for chicken enchiladas. You can use turkey breast here – it will cook faster, but don't underestimate those legs and thighs. Wild turkey enchiladas are an easy way to utilize some of the more underrated parts of a wild turkey. Servings: 6-8 Prep Time: 3 to 4 hours Cooking Time: 45 minutes Ingredients: • 4 wild turkey legs and thighs, cooked and shredded • 2 cloves of garlic, minced • Half a brown onion, chopped • 1 ⁄2 teaspoon of cumin • 1 ⁄2 teaspoon of dried oregano • 1 ⁄2 teaspoon of chili powder • Cayenne pepper, to taste • 16 ounces of mild enchilada sauce • 12 Mission corn tortillas • 12 to 16 ounces of Mexican-style shredded cheese • 2.5-ounce can of sliced black olives, drained • Manteca/pork lard for cooking • Salt and pepper, to taste • Cilantro, chopped • Hot sauce, optional 1. Place skinless turkey legs in a slow cooker and submerge with water and/or chicken stock. Set slow cooker on high and cook 3 to 4 hours or until meat becomes tender. Remove turkey legs from cooking liquid and allow them to cool. Once cooled, remove meat from bones (so many pin bones!) and shred with forks. 2. Preheat oven to 350 degrees F. In a skillet, heat 2 tablespoons of manteca/ pork lard over medium-high heat. Add chopped onion to the fat and cook until softened and translucent, about 3-5 minutes. Add minced garlic and cook for 30 seconds. Add shredded turkey meat, cumin, chili powder, cayenne pepper and oregano. Cook meat until slightly browned and crusty, stirring occasionally. Add salt and pepper to taste. 3. Spray a baking dish with cooking spray. To assemble the enchiladas, form an assembly line – it's easier to have an extra set of hands to help. Pour some enchilada sauce into a plate. Keep shredded cheese and olives close by. Take out another empty plate. 4. First, heat 1 teaspoon of lard over medium heat in a small skillet. Place one corn tortilla in the lard and warm through on both sides so it becomes pliable. Then coat the warmed tortilla on both sides with enchilada sauce and place onto the empty plate. Fill with shredded turkey, shredded cheese and olives. Roll up tortilla and place in the baking dish. Repeat, using more lard as necessary to heat tortillas. Once enchiladas are snugly laid in the baking dish in one layer, pour more enchilada sauce over the top. 5. Sprinkle shredded cheese and more olives over the enchiladas. Bake in a 350-degree oven until cheese is melted and slightly toasted, about 20 to 30 minutes. Sprinkle chopped cilantro over enchiladas before serving. Offer extra enchilada sauce and/or hot sauce on the side. ■ This recipe and photograph originally appeared on Jenny's Food for Hunters blog at foodforhunters.com. Once you get the hang of making enchiladas, they become an easy, quick meal. PHOTO BY JENNY NGUYEN Once you get the hang of making enchiladas they become an easy quick meal Wild Turkey Enchiladas By Jenny Nguyen A Mexican family recipe adapted to wild game.