This creative recipe combines the idea of a Middle Eastern ground meat skewer known as a kofta kebab, buffalo wings from my favorite neighborhood bar, and ground wild game meat. I recommend using turkey breast, thigh meat, and a little skin when you grind it all together.

I found my original test batch to be a little grainy so I added bacon to increase the fat and improve the texture. It worked great and added in some additional smokey flavor. When rolling these sausages out you will find them to be a bit delicate. That is OK, you’ll appreciate that texture when eating them later as they are light and enjoyable. These sausages are a great way to show off your spring or fall gobbler.

This creative recipe combines the idea of a Middle Eastern ground meat skewer known as a kofta kebab, buffalo wings from my favorite neighborhood bar, and ground wild game meat. I recommend using turkey breast, thigh meat, and a little skin when you grind it all together.

I found my original test batch to be a little grainy so I added bacon to increase the fat and improve the texture. It worked great and added in some additional smokey flavor. When rolling these sausages out you will find them to be a bit delicate. That is OK, you’ll appreciate that texture when eating them later as they are light and enjoyable. These sausages are a great way to show off your spring or fall gobbler.

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The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.

From soaking venison in diet soda to letting birds hang until their heads separate from their bodies, there’s a lot of bad advice floating around when it comes to cooking wild game. Do a quick search for “best way to cook (insert wild game)” and you’re less than five clicks away from instructions to soak the meat in vinegar or the cliché “throw it away and eat the cedar plank” joke. Luckily, the amount of helpful, thoughtful, and tasty...

This is how to deep fry a turkey, Cajun style! Throw tradition out the window and bust out the big burners for this recipe. To prepare the bird, I inject it with a Cajun butter baste and let it rest in the fridge the night before frying. A good rule of thumb when frying turkey is to allow three to three and a half minutes of cooking time per pound. Since I’m frying a 15-pound turkey in this video, I’ll give it 45 minutes at 350°F, then check temp...

Diver ducks, migratory waterfowl that feed on fish, mollusks, and aquatic invertebrates, get a lot of praise on the wing but a bad rap at the table. Despite this reputation, hunters sure shoot a hell of a lot of them each season. According to the University of Nebraska-Lincoln, the take of shovelers, scaup, ring-necked ducks, eiders, oldsquaw, scoters, buffleheads, goldeneyes, mergansers, and canvasbacks is well beyond a million birds annually...

This creative recipe combines the idea of a Middle Eastern ground meat skewer known as a kofta kebab, buffalo wings from my favorite neighborhood bar, and ground wild game meat. I recommend using turkey breast, thigh meat, and a little skin when you grind it all together.

I found my original test batch to be a little grainy so I added bacon to increase the fat and improve the texture. It worked great and added in some additional smokey flavor. When rolling these sausages out you will find them to be a bit delicate. That is OK, you’ll appreciate that texture when eating them later as they are light and enjoyable. These sausages are a great way to show off your spring or fall gobbler.