by Dave Campbell - Wednesday, March 15, 2017
One thing you quickly learn about preparing game meat—be it red meat or fowl—is that it is almost always very lean and therefore dry. For too many years the idea of a low-fat or completely non-fat meal has been the diet du jour. Fact is, we need some fat in our diets, and meat can be pretty dry and tasteless without a little fat. Wild turkey is typically quite dry as it comes off the bird. Sure, you can roast it and make it decent by adding supplemental fats, but for those of us who appreciate a bit of spice in our meals, a Cajun-style turkey gumbo will be a big hit at a spring dinner table.
I’ll warn you at the get-go: Making the roux can be a bit labor intensive, but after that the recipe is pretty simple, and with the gumbo over some long-grain and wild rice—well, don’t expect to have leftovers. Here is a great way to serve up that great big, old longbeard.
Put together the following ingredients:
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