Wildly Delicious Recipes


Turkey Jerky

*Recipe provided by Tablespoon.com

2 pounds boneless skinless turkey breast, sliced thin
1/2 cup soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons honey
2 tablespoons sriracha chili sauce
2 teaspoons red pepper flakes

Stick turkey breast in the freezer for 20-30 minutes so it firms up. Then use a very sharp knife to slice the breast into thin, 1/8-inch slices. Try to make them as uniform as possible. Combine turkey slices in a medium-sized bowl with all other ingredients. Stir together and let sit for at least 4 hours or overnight. Scoop turkey into a colander in the sink and let extra marinade drain off. Preheat oven to 175° F. Place 2 wire racks over baking sheets and lightly oil them with a neutral oil. Carefully place turkey slices on wire racks. Make sure no slices are overlapping. Bake turkey for 2 hours, then flip pieces and bake for 2 more hours. You could go longer if you want the jerky even chewier. Cool jerky and store in an airtight container in the fridge for freeze for longer storage.

Grilled Marinated Turkey Breasts

*Recipe provided by Basspro.com

Boneless breast meat from one wild turkey
2/3 cup soy sauce
1cup brown sugar
1/4 cup lemon juice
1/3 cup honey
1 teaspoon minced garlic
Lawrey's Seasoning Salt
Adolph's Meat Tenderizer

Slice the breast meat lengthwise to create fillets that are about 1/2 inch thick. Make a marinade by combining the soy sauce, brown sugar, lemon juice, honey and garlic in mixing bowl. Sprinkle the fillets with the seasoning salt and meat tenderizer, then transfer the meat to a zip-seal plastic freezer bag. Pour the marinade into the bag with the turkey and seal. Turn to coat all the pieces of meat, and refrigerate for 24 hours. Remove the fillets from the marinade, drain and grill over a medium-hot fire for approximately 10 minutes per side or until done to taste.

Migratory Birds

Roasted Wood Ducks with Gravy

*Recipe provided by Scott Austin

2 plucked Wood Ducks
1.5 cups of water
1.5 cups milk
1 can condensed mushroom soup
1 package onion soup mix
salt, pepper and Cajun spice

Split each duck lengthwise, starting at the breastplate, to create 2 equal halves (a serrated bread knife works well for this task). Season all 4 pieces with salt, pepper and Cajun spice. Roast uncovered for 20 minutes with skin side up at 400 degrees Fahrenheit. In a bowl, whisk both soup types with water and milk until they are well blended. Remove the roasting pan from the oven and pour the soup blend over both ducks. Cover and roast at 225 degrees Fahrenheit for 2-3 hours, basting every 1/2 hour. The result will be very moist ducks with a flavourful gravy.

Serves 2-4

Marvelous Mourning Dove
*recipe provided by Scott Austin

De-bone your dove breasts and marinate them in Italian dressing for at least 4 hours.

Put a small amount of your favorite cream cheese on one fillet and then cover the cheese with the 2nd fillet.

If you prefer some zip, you can also add a piece of hot pepper to the cheese filling!

Now you carefully wrap the 2 breasts with 1/2 a piece of bacon and hold them together with a toothpick.

Grill on your BBQ at medium heat for 15-25 minutes until the bacon is cooked carefully tending and turning with tongs.

Serve with freshly ground black pepper and your favorite beverage

Goose Gumbo

*Recipe provided by Basspro.com

5 pounds goose parts (legs, backs, wings, giblets)
1/2 cup vegetable oil
1/2 cup all-purpose flour
2 cups chopped onion
1 cup chopped bell pepper
1/2 cup chopped celery
Salt, black pepper, hot sauce to taste
3 quarts hot water
1 pint fresh oysters
1/2 cup chopped green onion tops
1/4 cup chopped parsley
Cooked rice

Parboil goose parts in water to cover until meat is tender and falling from the bone. Remove from water, cool, and debone. Make a roux by cooking oil and flour in a big black-iron pot. Cook slowly over low heat until dark-brown, stirring constantly. Add chopped onion, bell pepper and celery, and cook until tender. Add salt, black pepper and hot sauce, then stir in hot water and goose meat. Cook over low heat in a covered pot for 1 hour. Stir in oysters, onion tops and parsley, heat for 10 minutes and serve over rice.


Blueberry Bourbon Venison
*Recipe provided by Outdoor Canada

Serves: 4

2-3 lb venison back strap, trimmed
Montreal steak spice (or similar seasoning), to taste
3 tbsp olive oil
2 cups fresh blueberries
1/2 cup bourbon (or rye whiskey)
Half lemon, juiced
2/3 cup granulated sugar
1/2 cup water
1 tbsp cornstarch

Sprinkle venison all over with spice (don’t use anything that will overpower the meat’s natural flavours).
Heat oil in cast iron frying pan; sear meat all over until rich brown (about 2 minutes per side for rare).
Combine blueberries, bourbon, lemon juice and sugar in a small saucepan; simmer, stirring occasionally (and carefully to avoid crushing the berries) for 10 minutes until well blended and berry juice has cooked into the sauce.
In a bowl, stir water into cornstarch to make a paste; slowly add to simmering berries to thicken the sauce. Maintain heat until mixture is well blended and consistent in texture. Once the sauce is thick enough to coat a metal spoon, you’ll know it’s ready to serve.
Slice back strap into thin medallions and top each piece with several heaping tablespoons of blueberry sauce.

Note: To cut some of the sweetness of the sauce,  some like to add fresh cranberries to the sauce alongside the blueberries!

Venison Roast and Vegetables

*Recipe provided by Basspro.com

2-3 pounds venison roast
3 cups of water
1 small onion (quartered)
1 tablespoon instant coffee granules
1/2 cup apple cider or apple juice
3 toes of garlic (peeled and crushed)
3 carrots (chunks)
4 stalks celery (chunks)
3 medium potatoes (chunks)

Add roast, water, onion, instant coffee granules, apple cider (or juice) and garlic to a slow cooker. Cover and cook on medium heat for 2 hours. Add chunks of carrots, celery, and potatoes to the pot. Cover and cook on medium heat for an additional 2 1/2 - 3 hours depending on roast size. (Total cooking time approx. 4 1/2- 5 hours) Remove roast and vegetables from the pot. Thicken pan liquid with corn starch if gravy is desired. Slice roast, salt, and pepper to taste and serve with vegetables. Serves 3-4 people.

Note: The instant coffee serves to tenderize even tough cuts of meat, and roasts come out mild and tender! This REALLY works great on tough cuts like shoulder roasts.

Small Game

Fried Squirrel

*Provided by Basspro.com

One to two squirrels skinned, gutted, and cut into pieces
2 to 3 cups flour (bread crumbs)
3 to 4 whole eggs
Some seasoning if you wanted to spice it up
A tablespoon or two of white wine

Place pan on High. Dip squirrel into the eggs until fully covered. Add spices to the eggs. Next place into the flour or bread crumbs. Place into the pan and turn the heat down to medium-high. Add white wine just before adding the squirrel. Cook the squirrel for roughly 3 to 5 minutes or until golden brown. 

Rabbit Stew

*Provided by Basspro.com

2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 rabbits, cut in serving pieces
5 cups water
2 cups coarsely shredded cabbage
2 cups fresh or frozen whole-kernel corn
1 cup chopped onion
2/3 cup chopped green onions
1 cup diced potatoes, diced
1/2 cup peeled and sliced carrots
1/2 cup chopped canned tomatoes
1/4 cup green beans
1/4 cup chopped celery
1/4 cup tomato sauce
1/4 cup tomato paste
1/4 cup uncooked rice
1 clove garlic, minced

Combine salt, black pepper and cayenne, and season rabbit pieces. Brown the rabbit in vegetable oil heated in a large stew pot. Add the remaining ingredients, and stir well. Bring to a boil, then reduce heat and simmer, loosely covered, 2 to 3 hours or till rabbit and vegetables are tender. Makes 10 to 12 servings.

Pheasant Noodle Soup

*Recipe provided by Basspro.com

1 whole pheasant
Broth or bouillon cubes
1 can of beer
Reame's frozen egg noodles
Salt & Pepper

Take one large pheasant, salt and pepper, and cover with water in a large stockpot. Simmer for approximately 1 hour. Take the bird out, LET IT COOL and then proceed to get dirty, and scrape all the meat off the carcass. You will need to cube up the breast meat. Try to get all of the feathers and shot out now! Then strain the remaining stock for reuse. Add the meat back to the stock with celery, onion, can of beer, salt pepper and bouillon to taste. As far as amounts — you decide what you want. Simmer this for approx 45 minutes or until the onion becomes transparent. Now add the package of frozen noodles, bring to a rolling boil, and turn down to simmer for 20 minutes or until the noodles are done.

Below we have listed a few delicious recipes for the many different species that can be harvested at Hullett Marsh. We hope you enjoy these recipes, as well as the time you spend out at the marsh harvesting them and making memories.