Back in April I met up with Jessie Duff and the awesome NRA All Access crew for a turkey hunt with Triple Creek Outfitters in St. John, Kansas. Jessie and I have spent a lot of time on the range together and we are both hunters, but we have never had the chance to hunt together.
Our wonderful guide Richard Blakeslee set us up in the perfect spot for gobblesquatch action. With my trusted Benelli Super Black Eagle II and Federal Premium’s new, highly acclaimed Third Degree turkey ammunition, all we had to do was wait for sun up. Check out this NRA All Access teaser.
I won’t spoil the show other than to say we did score on a turkey… or two! After processing the meat, we hit the kitchen to prepare a family friendly wild turkey dish using part of the bird many people don’t utilize, the legs! This simple slow cooker recipe is easy to prepare and tastes like Thanksgiving on a plate. Bonus, you can enjoy it all year round! Here’s the recipe.
- 2 wild turkey legs
- 1 bunch of fresh parsley
- 1 medium red onion
- 1 head of garlic
- 3 T poultry seasoning
- 2 pinches salt
- 1 T cracked black pepper
- 1 bottle of wheat beer
- prepared cranberry sauce
- bean sprouts
- loaf pumpernickel bread
- cream cheese
- Roughly chop onion.
- Smash and peel garlic.
- Chop parsley
- Add these to slow cooker.
- Pour in bottle of beer.
- Place turkey legs on top.
- Distribute salt, pepper and poultry season evenly.
- Cover slow cooker and cook on lowest setting for 4-6 hours.
- IMPORTANT: When fully cooked, carefully remove any bones from meat in slow cooker.
- Cut bread and toast if desired.
- Smear slices of bread liberally with cream cheese and cranberry sauce.
- Add layer of bean sprouts.
- Top with wild turkey and juices.
Tune in to NRA All Access on the Outdoor Channel Tuesday at 9:30 am and 2:00 pm ET and on Wednesday at 7:00 pm ET.