Upcoming banquets in SOUTH CAROLINA:

South Carolina State Rendezvous, SC - 01/23/2015
McCormick, SC 298354431

Aiken County Local, SC - 02/06/2015
Aiken, SC 29801

Zach Farmer Orangeburg Chapter, SC - 02/07/2015
Orangeburg, SC 29115

Mac McEwen Chapter-Sumter, SC - 02/20/2015
Sumter, SC 29150

Turkey Creek Chapter - 02/21/2015
Barnwell, SC 29812

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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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