Welcome to our new Excalibur Wildgame Recipe section.

 

I have been asked many times to write a cookbook offering all my easy Wild Game Recipes. I did not want you to wait until I completed a book, so we have decided to post my recipes so you can enjoy now. Keep coming back to our website to find out what to cook next with your wild game.

 

Kath Troubridge

 

 

 

When you look in your freezer and all you have left is the ground meat, this Hamburger and Vegetable Soup will cook up easy and can be enjoyed for several days. The flavor gets better as the week gets longer. Very easy to freeze and serve as a quick meal at a later date.

 

 

 

HAMBURGER AND VEGETABLE SOUP

 

By Kath Troubridge

 

 

2 Tbsp. Butter

1 Cup onion, chopped

2 cloves garlic, minced

1 lb. Ground, moose, deer, or bear

1-28 oz. Can of diced tomatoes

4 cups beef bullion

1 cup potatoes, peeled and diced

1 cup carrots, sliced.(if carrots are large, cut in half lengthwise then slice)

2 stalks celery, sliced.

3 tbsp. Parsley fresh or dried (if fresh chop finely)

1 tsp. Basil, dried

1 tsp. Italian seasoning

½ tsp. Dill seasoning dried

Pepper to taste

 

In your soup pot, melt butter and sauté onions and garlic until soft. Break up hamburger into soup pot cooking until redness is gone from meat.

 

Add all other ingredients, covering to cook for 30 minutes. Uncover and cook for 30 minutes longer to thicken.

 

Serves 6-8

 

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Turkey season is upon us and we are always trying to find ways to cook that bird, especially if you choose to skin your turkey.  This is a great way to make any wild bird enjoyable.

You can also substitute Pheasant or Grouse for Turkey and enjoy this mouthwatering dish.

 

TURKEY SCALOPPINE

By:  Kath Troubridge

Serves 6-8, Prep Time, appx. 25 Min. Cooking time appx. 45 Min.

1.5 – 2 Pounds of Wild Turkey Breast, thinly sliced, appx. 1/8”- 1/4“ thick.

1/2 Teaspoon salt, divided in half

1/2 cup all-purpose flour

2 tablespoons olive oil

2 (8-ounce) packages sliced mushrooms

1 small bottle of capers, appx. ¼-1/2 cup (capers are a very small salty pea) (You will find them in the pickle section of the grocery store, or in the gourmet section.)

4 garlic cloves, presses

1 1/2 cups whipping cream

1 cup chicken broth

4 Tablespoons fresh lemon juice

 

1 pound linguine pasta, fresh or dried  (Note:  Fresh pasta makes this melt in your mouth)

Garnish:  Lemon wedges, fresh parsley sprigs

 

DIRECTIONS:

Mix flour with ¼ tsp. of salt.  Dredge slices of turkey with the flour mixture.

Heat olive oil in a large nonstick skillet over medium-heat.  Cook turkey slices 3 minutes on each side, no not overcook.

 

Remove turkey from skillet.  Add sliced mushrooms to skillet, and sauté 7 to 9 minutes or until golden brown.

 

Add capers, garlic and remaining ¼ tsp. of salt to skillet.  Sauté 2 minutes.

Stir in whipping cream and chicken broth.

 

Reduce heat to medium and simmer for 20 minutes or until slightly thickened.

 

Stir in lemon juice.

 

Cook the pasta according to package in large pasta pot.  Drain and return to pasta pot.

Stir turkey and mushroom cream mixture in pasta pot and cook until everything is thoroughly heated.

 

Serve individually or on a large platter and garnish with lemon wedges and parsley.

 

ENJOY, THIS IS ONE OF OUR FAVORITES!