– By #Powder House Lodge
This Thanksgiving put a new twist on old traditions by serving up wild game instead of the traditional turkey for your holiday meal. At the Powder House we specialize in quality steaks and wild game dishes. We are lucky enough to live in the beautiful Black Hills and with that, we have access to some wonderful wild game. From pheasant and quail to venison, elk and buffalo, South Dakota has a taste for the wild! If your home already has a resident hunter, you may have some favorite wild game recipes in your back pocket, but here are a few of our favorites that are easy to make and fun to share with friends and family!
Buffalo Chili- Buffalo is a wild game delight that is so mild, many people cannot tell the difference in taste between buffalo and beef. Put a new twist on an old favorite. Simply replace beef with buffalo in your favorite chili recipe. Buffalo is lean and delicious, and considered by many, a healthier option to beef. Buffalo is flavorful and very similar to beef your family won’t even know the difference!
Turkpheasquail – We’ve all heard of Turducken, but have you had a Turkpheasquail? It is a delicious wild twist on this decadent holiday favorite. Heat oven to 325 degrees. Take all of your deboned birds and butterfly them. Cook some country style sausage, season as desired to act as the stuffing. After your sausage is crumbled and cooked, sprinkle desired seasonings on and inside the turkey. Put a thin layer of sausage on top of and around the pheasant and the inside floor of the turkey’s cavity. Insert the pheasant into the turkey so the thin layer of sausage separates the two. Do the same thing to the pheasant and quail. Insert the quail into the pheasant. There should be a little layer surrounding each bird inside the other. The sausage will help cook and keep the meat from drying out. Stuff the remaining sausage in the quail. Next, lace up the turkey and place in a roasting pan, coat the outside of the turkey with olive oil and your choice of seasonings. Cover and cook for 2.5-3 hours. Remember to baste the turkey with drippings every 30 minutes. The internal temperature off your Turkpheasquail should be 165 degrees. Once it has reached this temperature and the turkey is golden brown, remove from the oven and let set for 30 minutes, eat and enjoy!
Pheasant Stew – This comfort food crock pot creation is a set it and forget it (for a while anyway) recipe that is sure to take the chill off. Server as a side dish or as part of the main course. Take 4 -8 baked pheasant breasts (enough for at least 2 cups of meat when shredded), cut them up and place meat in the Crockpot with 4 cups of chicken broth. Add 2 cans, cream of chicken (or mushroom) soup, whatever you prefer. Add four cups of wild rice, salt and pepper and half a cup of dry white wine. This will serve as your base. Feel free to add diced onion, carrot, celery or potato as you prefer. Season to taste. Cook in Crockpot until rice is fully cooked. Set on low or “warm,” until ready to serve.
This Holiday season, we’d like to give thanks for all of our wonder customers! From all of us at the Powder House we wish you a very Happy Thanksgiving to you and your family!
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