How to cook wild turkey legs (the easy way)

How to cook wild turkey legs (the easy way)

How to cook wild turkey legs (the easy way). Watch as“Canada in the Rough” chef Michael Higgins transforms these tough thighs into tender meat that falls off the bone. Turkey legs can also be replaced by goose legs. This recipe was prepared for a large gathering after preserving the thighs of two turkey seasons. Simply divide the ingredients in half, or in quarters if you’re cooking with fewer turkey legs, and the cooking time will be the same.

Ingredients and instructions

Cooking time: 3.5-4 hoursNumber of servings 10-12Ingredients– 10-12 turkey legs (drum and/or thighs – drum ends sawed off)- 2 cups beef broth- 1 can coconut milk (400ml/13.5oz)- 1 can tomato puree (710ml)- 2 tablespoons tomato paste- 1 tablespoon red curry paste- 2 large carrots (diced)- 1 large red onion (sliced)- 1 large sweet onion (sliced)- 2 limes (zest and juice)- 4 cloves garlic (sliced)- 1 sprig rosemary- 1 bunch thyme (tie rosemary and thyme together with butcher’s twine, easier to remove after cooking)- 2 cinnamon sticks- 3 teaspoons ginger powder- 5 teaspoons Garam Masala (2 teaspoons for sprinkling)- ½ teaspoon cayenne powder- 2 tbsp. teaspoon chili powder- 2 teaspoons celery salt- Flour (for dusting)- Vegetable oil- S&PServewithBasmati rice,2-3 limes (cut into wedges)Naan bread.Instructions

1. Season the turkey with a little oil, then 2 teaspoons of Garam Masala and S&P. Sprinkle thighs with flour.
2. Brown the thighs in batches over medium-high heat in a large, deep cast-iron pot with plenty of oil. Do not overfill the pot and make sure all sides are golden brown.
3. Set meat aside while cooking.
4. Once all the meat is browned and removed from the pot, lower the heat to medium-low and sauté the carrots for a few minutes, adding a little more oil if necessary.
5. When the carrots take on a little color, add the onions and cook for a few more minutes until they start to become translucent. Stir often during cooking.
6. Then add the minced garlic, cinnamon sticks and spices: ginger, remaining Garam Masala, cayenne pepper, chili, celery salt, spices and fresh thyme and rosemary. Stir into vegetables and continue cooking for a few minutes, stirring often.
7. Then add the tomato paste and curry paste, mix well and cook for a few minutes longer.
8. Add the tomato purée, coconut milk, beef stem, lime zest and juice, turn the heat up to high and bring to the boil, scraping the bottom with a wooden spoon to release any browned vegetable bits. Once boiling, lower the heat and return all the meat to the pan. The liquid should almost cover all the meat, but a little should remain. Cover with a tight-fitting lid and braise for 3 to 3.5 hours, stirring every 30 minutes or so, making sure the heat isn’t too high and the food doesn’t stick too much to the bottom of the pan. When the meat becomes tender, but not so tender that it detaches completely from the bone, it’s done.
9. Carefully remove all the drums from the pot with tweezers, then pull out the small pieces of cartilage – they should all come off easily.
10. Remind guests that there will always be some small fragments of cartilage in the meat when they eat, as well as possible shotgun pellets.
11. Place the meat on basmati rice, add the sauce from the pot and a squeeze of lime, and serve with a piece of naan bread warmed on the side.