Upcoming banquets in SOUTH CAROLINA:

Black Creek Chapter, SC - 07/25/2014
Hartsville, SC 29550

Low Country Longbeards, SC - 07/31/2014
Mt Pleasant, SC 29464

Lake Murray Gobblers-Caring & Sharing,SC - 08/01/2014
Newberry, SC 29108

Spartanburg Spurs, SC - 08/07/2014
Spartanburg, SC 29303

Mountain Lakes Chapter - 08/09/2014
Pickens, SC 29671

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Beagle Club Pie


  • 1 1/4 to 2 pounds wild turkey breast fillets
  • 1 1/2 to 2 quarts chicken broth
  • Salt and pepper to taste
  • 3 hard-boiled eggs
  • 1 (10-ounce) can of cream of chicken soup
  • 1 cup biscuit mix
  • 1 cup whole milk

Cook the turkey breast in the chicken broth until tender; reserve the broth. Cut the meat into bite-sized pieces and arrange in a 12-inch square baking dish. Season with salt and pepper to taste. Slice the eggs over the meat. Combine the soup with an equal amount of broth and pour over the meat. Refrigerate the mixture for at least two hours to allow it to firm up.

Preheat the oven to 375 degrees. Combine the biscuit mix and milk and pour over the mixture. Bake, uncovered, until the topping is brown (about one hour). Serve hot.

Yield: 6 servings

Find other great wild game recipes in Wild Fare & Wise Words available in the OutdoorDealHound.com.




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