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A Recipe for Wild Turkey Enchiladas with Homemade Salsa Verde

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.
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