Upland Game Recipes

Spicy Stuffed Wild Turkey Breast

While living in Arizona during the mid to late 70’s, I developed a taste, more like a craving, for Southwestern flavors. I like it spicy, but not so hot that my eyes water. Some folks can enjoy a habanero pepper or two. I’m not one of them. To butterfly each breast half, place it on…

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Wild Turkey Breast Stir-Fry with Dried Cherries

The reason I included dried cherries in the title of this recipe is because most people would not combine berries with an Asian stir-fry. I was torn between creating a stuffed turkey breast, specifically a turkey breast with a dried cherry stuffing or a stir-fry. Not wanting to do without either, I combined the flavors…

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Wild Turkey Breast with Fruit Chutney

Don’t overcook your wild turkey! When overdone, the meat is dry, tough and chewy. Note that I didn’t specify what type of fruit to use. Go to the market and see what’s in season. Try plums, peaches, cherries, apples, pears, apricots or whatever’s on sale. In a pinch, dried fruits will work as well.

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Wild Turkey Breast with Peach and Pecan Chutney

Please stop overcooking your wild turkey! When overdone, the meat is dry, tough and chewy. Then you have to throw it into the Crock Pot and cook it for several weeks. Just because this recipe is about cooking wild turkey breasts, it doesn’t mean you should discard the rest of the bird. The bodies and…

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Wild Turkey Vegetable Soup

Here’s what I do with my turkey legs and thighs. They’re often too tough to gnaw on, but still great for making soups and stews. Whenever I roast a whole turkey, I hack off the legs and make a pot of soup. If you just have a pile of uncooked turkey legs, first roast them…

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Sweet and Sour Doves

The opening of dove season marks the beginning of my favorite time of the year. Soon the temperatures will drop and the sounds of migrating waterfowl will be ringing in my ears. Many game chefs prefer to slow-cook doves, often in a tomato-based sauce and then served over a starch such as soft, cheesy polenta…

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Pheasant Breasts with Blue Cheese Cream Sauce

I love, love, love blue cheese and making it into a cream sauce it 10 times better. This sauce is perfect with any of your upland game – so feel free to clean out the freezer. Add toasted bread and a side salad with a glass (or two, we don’t judge) of Michael David Wine…

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Herb Roasted Pheasant Breasts

Perfectly cooked pheasant breasts are just the slightest bit pink in the center when removed from the heat. Because they are so lean, they continue to cook even after you take them out of the pan, oven or off of the grill. If you cook your legs the same way, they will be tough and…

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Roasted Quail with Southwestern Cornbread Stuffing

Be careful not to overstuff the quail or they may take too long to cook. You may want to double the stuffing ingredients and serve some extra on the side. Look for pumpkin seeds in the bulk bin of your supermarket.  

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