Wild Turkey Stir Fry

Latest posts by Dan Renna (see all)

Fiddleheads and Feathers- A New England Wild Turkey Stir Fry

  • Wild Turkey Breast
  • Fiddleheads
  • Green Onions
  • Carrots
  • Celery
  • Garlic Mustard
  • Chives 
  • Cooked Brown Rice
  • Pork Lard 
  • Soy Sauce
  • Oyster Sauce
  • Dried Chile Flakes
  • Lime
  • Salt & Pepper

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Every change of the season brings new flavors and opportunities that can be found by going out into the wild for your meals. Many of these ingredients can be substituted for a store bought equivalent if they are not available in your area. This is a highly customizable meal that you can add to your wild game repertoire. I’ve combined fiddleheads, chives, garlic mustard and some garden hold overs from last year. Along with a wild turkey breast, I wanted to use all that spring had to offer in one dish and stir fry was the answer. With stir fry, prepping in advance is essential, you want all of your ingredients at the ready when you start to cook. A great stir fry is based on layering flavors throughout cooking. This video will show step by step prep and cooking instructions on how to make a truly wild taste of springtime in New England. 

A note on Foraging:   Before heading out to forage, do your homework, there are many look alike plants out there. Harvesting and consuming the wrong plants could not just ruin your dish but could lead to sickness, or in extreme cases, death. Please read up on which wild edibles are available in your area. A good place to find other foragers are at famers’ markets. My approach has always been to trade labor for knowledge. If you’re willing to work and listen you may just find a teacher. 

Dan Renna

Dan lives his life with his wife on a small homestead in Western MA where he raises livestock, hunts, and farms to fill their pantries and freezer. He balances family, work, and life, but also maintains the connection to his food and its origins.

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