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A Quick Dinner For Busy Nights
 | Author:
Eileen Clarke, Rifles and Recipes
Author: Rifles and Recipes |
A Quick Dinner for Busy Nights
Eileen Clarke
Rifles and Recipes
If you get lucky this year and trick a turkey into your range, chow mein is a great way to keep that low-fat wild meat moist while you cook it. And it’s a quick dish for busy week nights. If you got really lucky and scored a big gobbler, I’d take the time to brine it overnight (in 2 cups water and 1 tablespoon each of salt and brown sugar) before cooking. That will tenderize the meat as well as tame any gaminess. As for the MSG in the recipe, it is optional, but if you want the intensity of veggie flavors that your favorite prepared mix or Asian buffet restaurant has, I’d add it, cause that’s what they use to bump up flavor. And feel free to double or triple the recipe.
Finally, if you’d rather save the breast meat for a different recipe, both thighs, even on a jake, will yield a pound of meat. And the thighs have only one bone to deal with—the humerus—so they’re easier to bone out than the breast.
Turkey Chow Mein
Serves 2-4
Ingredients
1 cup chicken broth
1 tablespoon corn starch
2 tablespoons soy sauce
1 teaspoon ground ginger
2 teaspoons sugar
1/2 teaspoon monosodium glutamate (MSG), optional
1 tablespoon oil
2 stalks celery, chopped
1 cup coarsely chopped onion
8 ounces boned turkey breast
14-ounce can bean sprouts, drained
8-ounce can bamboo shoots, drained and rinsed
2 cups cooked rice or fried Chinese noodles
Cooking
1. In a bowl, combine the broth, soy sauce, ginger, sugar, and MSG. Stir and set aside.
2. In a large skillet or a wok, heat the oil over medium-high heat, and sauté the celery and onion until it is just tender, about 4-5 minutes. Add the seasoned broth and stir until the mixture comes to a simmer. Add the turkey chunks, stir them into the sauce until they are well coated. Once the sauce comes back up to a simmer, turn the heat down to medium and continue cooking (4-5 minutes total) until the turkey has turned opaque (white and not shiny-looking).
3. Add the bean sprouts and bamboo shoots and toss them with the rest of the ingredients. Continue cooking until the bean sprouts and bamboo shoots are hot, then serve immediately over fried Chinese noodles or rice.
Chow Mein is only one of many quick and easy recipes in Eileen Clarke’s Upland Game Bird Cookery (hardcover, 180 pages, $20) published by Ducks Unlimited but now only available through https://www.riflesandrecipes.com, the website Eileen shares with her husband John Barsness. He is rifle editor for Sports Afield and was a longtime columnist for Rifle and Handloader magazines. His handloading and hunting books are on riflesandrecipes.com too. 406-521-0273.
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PhotoCredit: Eileen Clarke
Image 1 Caption: Turkey Chow Mein
Photo Credit: Eileen Clarke
