Snake River near Melba. Caught and released over 20 "keeper" Bass on Friday, April 18, 2014. Kept 3 of the bigger ones for the fryer. All on the fly rod. Using a brown cone head Woolly Bugger . - Mike
Once you harvest your turkey, the next step is preparing the meat and cooking up a great wild meal. Idaho chef, Randy King, not only has turkey recipes to try, but also tips on how to prepare turkey meat to get the best taste and texture from your bird.
For the spring turkey hunt, King offers up a recipe for Wild Turkey Cutlets. For other wild meat preparations, see Chef King’s website: http://chefrandyking.com/
Let's Talk Turkey
The total mass of a turkey is always surprising to me. I shoot other big birds like geese and sage hen often but a turkey is just a totally different ball game, and as such needs to be treated that way.
Turkeys consist of 5 cuts of meat in total: the breast, the tenderloin, the wings, the thighs and the drumsticks. Each of these bird parts beg for a separate cooking method. It is not wise to just roast a wild turkey like a butterball. The breast will probably be dry, the drumsticks will be good for dog chew toys and the thigh meat will require a steak knife.
This month I will concentrate on the breast meat of a turkey, by far the biggest bang for the buck.
Turkey breast meat is not as soft and juicy as store bought, but it has a ton more flavor. Think elk meat vs. beef – similar but still different. But like store bought meat it still needs cooked to 165 degrees to be safe to eat. Be careful when cooking meat to this temperature, it can be very dry. To avoid dry meat make sure to remove it from heat a whole 10 degrees before it reaches 165 degrees on the inside. Carry over cooking will finish the job of getting the meat to 165.
Breaded Turkey Cutlets with Oil Poached Garlic and Tomatoes served with Pan Roasted Orange
This recipe calls for turkey “cutlets” AKA slices of turkey breast. Lay your breast out on the counter. It will make half of a heart shape. Cut across the grain of the meat in about ¼ inch sections. You will get quite a few. It is even a little easier to cut when the meat is frozen a little.
Take those slices and place them between two sheets of clear plastic film about an inch from each other. Use a mallet or the bottom of a pan to hammer the slices into almost see through thin sections. You now have turkey “cutlets” and they are a transformed piece of wild game meat. Bread them and fry them, add a squeeze of lemon, and you have the German classic schnitzel. And that classic dish is what we are having fun with today. Replace the sour lemon with a sweeter caramelized orange and add the roasted garlic and tomatoes – bang – a whole new take on a classic.
Oil Poached Garlic and Tomatoes
Another weekend of ice fishing on Cascade and another state record yellow perch. How can you go 38 years without breaking the record and then break the state record three times in three weeks?
Read more about this record-breaking catch: http://www.idahostatesman.com/2014/03/01/3056791/perch-record-apparently-broken.html *
*Note: Idaho Fish and Game has confirmed that this indeed did break the state record set last week. Review all state of Idaho record fish here. And, apparently if you're headed to Cascade lake, you can find the instructions for recording a state record fish.
We follow several birding photographers online and have been awed at their finds of birds in Idaho. This article gives some good information about places along the Snake River in Idaho to watch birds.
You can also check out the Fish and Game's Idaho Birding Trail for additional birding information for around the rest of the state.
It's no secret that Idaho has a lot of fishing opportunity. If you're planning your next fishing trip, this article may help you find a destination.
Stories of icy waters and thin ice can end in tragedy. Fortunately, a lucky boy and a quick-thinking fisherman ended their day with a heart-warming learning experience.
Please be careful around icy waters!
Hunters are invited to join an online chat with the Idaho Department of Fish and Game and ask questions, give feedback, and learn more about proposed changes to the 2014 big game hunting seasons in the Southwest Region.
Hunters can chat live with wildlife biologists from the Nampa and McCall offices from noon to 1 p.m., and again from 5 p.m. to 7 p.m. (MST) Wednesday, February 26. To participate, return to this page. You can also add your email to a reminder at the event that fits your schedule.
Some proposed changes in the Southwest Region include:
- Considering adjustments to Unit 39 deer and elk hunts
- Considering lengthening the black bear controlled hunt seasons in Weiser River Units
- View all proposed Southwest changes online here https://fishandgame.idaho.gov/content/webform/southwest-proposals-2014-b...
In addition to the live chat, Fish and Game will host public open house meetings throughout the state during February. A complete list of statewide deer, elk, pronghorn, wolf, black bear and mountain lion hunt proposals and a way to submit comments online will be available on the Fish and Game website after February 17.