Fall season means new wild-game recipe options

Hunting season often brings a whole other possiblity for flavors and recipes that embrace the game hunters will bring home.

Meats like turkey, venison and others will become the main ingredient over the next couple of months — perhaps beyond.

This week, we will focus on a wild game comfort food that is sure to become a fall favorite for your family: Wild Turkey Shepard’s Pie.

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Ingredients …

1-2 pounds wild turkey, ground

2 cups mixed veggies, frozen, canned, fresh

1/2 onion, minced

2 tablespoons oil

4 cloves garlic, minced

2 tablespoons Worcestershire sauce

1 teaspoon rubbed sage

1 teaspoon cracked pepper

1/4 teaspoon sea salt

2 teaspoon tomato paste

1 cup turkey or chicken broth

2 teaspoons rosemary leaves, chopped

1 teaspoon thyme

2 tablespoons flour

2 cups mashed potatoes

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Directions …

Preheat oven to 400 degrees

In large skillet or dutch oven heat oil, add onions and sauté until soft, add garlic and cook additional 2-3 minutes

Add ground turkey meat and season with sage, rosemary, thyme, pepper and salt. Cook until turkey. When turkey is cooked, sprinkle with flour and mix.

Add tomato paste, broth and Worcestershire. Bring to a boil, reduce heat and simmer 10 minutes

Add veggies and cook additional 3-5 minutes

In baking dish or skillet add meat mixture and top with fresh mashed potatoes

Bake 15 to 20 minutes until mash is begins to brown.

Let sit 15 minutes and serve.

For more recipes, go online at www.fromfieldtoplate.com .

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