Wild Table with Savage Arms: Wild Turkey Salad Croissants

It turns out that no, we couldn't resist the joke, but if your kids can resist these croissants than they're made of stronger stuff than we. NRA families know that wild game is bursting with health benefits, but some even some adult palates find wild game challenging. That's because domestically raised animals are bred to be fat and torpid and fed a bland, consistent diet. Wild game animals get more exercise, so they're a bit tougher, and their diet is more varied. But that doesn't mean that wild turkey isn't wonderful on your table--it just requires a bit more care. This recipe calls for a night-long marinade before preparation; you should feel free to use whichever you prefer (although the video host uses Dale's). Don't miss this great episode of Wild Table with Savage Arms to learn how to turn your wild turkey harvest into a wild success on the table!

INGREDIENTS

• 3/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 wild Turkey breast marinated, cooked and chopped
• 3/4 cup small-diced Granny Smith apple
• 1/3 cup dried cranberries
• 1/4 cup or more chopped walnuts
• 2-3 celery stalks
• 1 cup red seedless grapes
• 2-3 green onions
• Small handful fresh dill
• 1 T brown sugar
• Juice of 1/2 lemon
• Croissants

DIRECTIONS

1. Slice turkey breast into thin strips
2. Marinate in marinade of choice for a few hours or overnight.
3. Cook turkey breast, let cool, and chop into bite-size pieces.
4. Chop fruits and veggies and place them in a bowl, add the turkey.
5. In a separate bowl mix mayonnaise, yogurt, lemon juice, brown sugar and salt and pepper to taste.
6. Add dill and a dash of cayenne pepper
7. Pour the dressing into the bowl and stir gently until everything is thoroughly mixed.
8. Let chill for a few hours or overnight.
9. Serve on croissants with a few leaves of fresh lettuce.