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...
DORSEY PICTURES RECOGNIZED FOR FOURTH CONSECUTIVE YEAR BY REALSCREEN GLOBAL 100 Dorsey Pictures has once again been recognized by Realscreen in their highly coveted Global 100 list. This marks the fourth consecutive year of recognition for Dorsey Pictures amongst the...
POKE SALLET RECIPE Poke shoots are easy enough to find over much of the country. Just be sure to get tender young shoots only three or four inches above the soil’s surface. Clean thoroughly and then bring to a rolling boil in a sauce pan of water. Drain, rinse, fill...
GRILLED WILD TURKEY STRIPS Half of a wild turkey breast cut into half-inch strips 1 pound bacon Jalapeño peppers or water chestnuts Marinate the strips in Italian dressing, then roll bacon slice around each strip, enclosing a slice of pepper or water chestnut inside...
SAUTÉED MORELS Morel mushrooms are a great delicacy, and I have three favorite ways of preparing them. In each case, soak the mushrooms in salt water and then clean thoroughly. Dab dry with a towel or paper towels and slice in half. It is hard to beat introducing the...
WILD TURKEY MEATBALLS If you throw away the legs and thighs, you might want to reconsider — and here’s a perfect use for the dark meat. 1 1/2 cup ground wild turkey 1 cup finely crumbled cornbread 1/4 cup chopped, toasted hazelnuts or pecans 1 large celery rib, finely...
Amid a field of more than 1,900 entries, Chris Dorsey’s latest book, Call Time was named as a finalist for the prestigious Ben Franklin Award from the Independent Book Publishers Association. Call Time is one of three finalists for the Gold Award for Sports &...
SPRING’S BOUNTY ON THE TABLE One of the too often overlooked aspects of hunting and fishing involves the opportunity to feast from nature’s bounty you encounter while in the wilds. Here is a quartet of recipes, two for wild strawberries and one each for morel...
Loin steak with shrimp and crabmeat sauce You’ll need: 1 pound loin steak cut a quarter-inch thick 1 tablespoon olive oil 1 tablespoon butter Salt and pepper to taste Heat olive oil and butter in a large skillet and cook the loin quickly until medium rare....
SHRIMP IN BASIL BUTTER Whether you take the do it yourself route by learning to handle a cast net or simply buy your shrimp at a local grocery or seafood market, this super-abundant crustacean lends itself to a wide variety of preparation techniques. This one combines...
