Fowl
West Ridge Hunting Club, Inc.
West Virginia
Roasted Wild Turkey by: author unknown
W/ Raspberry Sauce
1 wild turkey
3-4 tablespoons bacon fat
6-8 slices raw bacon
1 cup chopped onions
2 cups chopped celery
1 1/2 cups dry white wine
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups chicken broth
1 cup seedless raspberry jam
2 tablespoons orange juice
3 tablespoons white wine vinegar
Wash & dry turkey.
Mix onion, celery, bacon fat, & 1 cup wine, & stuff bird with mixture.
Salt & pepper the bird.
Lay the bacon slices over the turkey breast.
Place bird in roasting bag & pour in broth & remaining wine.
Close bag & roast at 300 degrees for 20-25 minutes per pound.
Discard onion & celery before serving.
For sauce, combine in skillet the raspberry jam, orange juice, & vinegar
(also the fresh raspberries, if you're using them).
Bring to a boil & cook 2-3 minutes, until sauce is reduced to desired
consistency (it will thicken as it cools).
Spoon sauce in a pool on serving plate, & top with slices of the turkey
breast.
If you have a recipe that
you would like
to share, please send it
to us at:
hunt_wva@yahoo.com
Richard O. Green P.O. Box 281 Cowen, WV 26206 Phone:(304)226-5362 Cell: (304)651-3490 Fax: (304)226-5362 Email:hunt_wva@yahoo.com
Contact the webmaster at: webmaster@huntwv.org
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