Thanks, guys. That’s very kind of you. Ya’ know, in a way, it’s nice to look back through this thread and see that life goes on without you. I ‘spect that’s a thing my dear old Grandad would have wanted me to know. Sure do miss that guy.
Hey, how ’bout a kitchen tip? I’ve tried two new ways of using wild turkey meat this week and they were both blinding successes.
1) Hamburgers. Great way to use the thigh and leg meat. Remove as many sinews as practical before grinding.
2) Fajitas. Slice the tender inner breast meat into very thin strips. Toss in a cast iron skillet with ample olive oil, thick sliced onions & sweet peppers, and spices. Add chunks of fresh tomato in the last minute of cooking. Fantastic!