Amazed and somewhat disappointed at how many hunters will only eat half of their bird. We didn’t waste a single giblet of this one.
We have the big meal and then after saving enough white meat for sandwiches, we combine and run equal parts white and dark meat through our meat grinder’s coarsest setting. It only takes a little work to bone the legs and thighs. I measure out and mark the bags for later use. It keeps really well in the freezer.
Gently fold in the main ingredients then mix in the mayo, Dijon, pepper and lemon juices. Serve on a bed of lettuce and macaroni. Pine nuts as an optional topping.
2 c Chopped cooked wild turkey
1/4 c Sliced celery
2 tb Finely chopped pimentos
2 tb Capers
1 tb Finely chopped scallions
1 tb Finely chopped parsley
1/2 c Mayonnaise
1 ts Dijon mustard
Salt and pepper to taste
3 dr Hot pepper sauce
1/2 Lemon; juice of
Lettuce leaves