Photo by Jamie Carlson
A smothered wild turkey enchilada.
Most of us have tried to eat duck legs or pheasant legs at some point, and found them tough and full of tendons. Because of those experiences, many hunters won’t even bother with them, choosing instead to breast out their birds and toss the rest. But you’ve heard fellow Cast-Iron blogger Josh Dahlke wax poetic about turkey legs, and a while back I wrote about a technique known as confit, where you salt the leg and thigh portions of your wild game and then slowly cook them in fat.
4.29 / 5 Stars | 13 Reviews by KRAFT Shredded Cheese "These tasty enchiladas with bell peppers, salsa and shredded cheese are ready to eat in 45 minutes." View Complete Recipe Details and Reviews
3.88 / 5 Stars | 15 Reviews by Connie "Left over cooked turkey meat is a natural for making tasty enchiladas stuffed with creamy turkey filling and baked in a homemade tomato sauce." View Complete Recipe Details and Reviews
4.55 / 5 Stars | 280 Reviews by Kimberly Binning "This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!" View Complete Recipe Details and...
5 / 5 Stars | 1 Review by zoprano "Roast tomatillos, garlic, green onion, and jalapenos to make a salsa verde, then layer with corn tortillas, chicken, and mozzarella cheese for this delicious chicken enchilada verdes recipe." View ...