RANCH TURKEY STRIPS

One of the myriad joys of being fortunate enough to fairly call and cleanly kill a wild turkey is the resultant feast. There aren’t many, if any, delicacies from the wild that are more scrumptious. Of course the breast of a wild turkey is its equivalent of backstraps from a deer, and what a blessing it is that some much of the bird is breast meat. Mind you, the giblets and dark meat also offer mighty fine fare, but we’ll leave recipes for those portions for another time.

RANCH TURKEY STRIPS

Talk about turkey made easy, this is it.

• 1 teaspoon of a packet of Ranch Original Dry Salad Dressing Mix
• 2 tablespoons olive oil
• 1/2 pound wild turkey breast strips

Combine Ranch dressing mix with olive oil.  Marinate turkey strips in it for 15 minutes. Grill for 10-12 minutes in a frying pan, grill pan, broiler, or on an outdoor grill. Serve immediately.  Serves two, but recipe can be doubled (or re-doubled) for more.

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In company with his late wife, Ann, Jim Casada wrote a number of cookbooks focusing on game or foods from the wild. One of those, The Complete Venison Cookbook, is available from him or the Sporting Classics Store. Jim’s next book, Fishing for Chickens: A Smokies Food Memoir, is due out from the University of Georgia Press in mid-2022. He is currently taking advance reservations for copies. To reserve a copy or learn more about his many other books, include his recent multi-award winning A Smoky Mountain Boyhood: Memories, Musings, and More, visit his website at www.jimcasadaoutdoors.com or e-mail him at jimcasada@comporium.net.