Skip to content
Photo courtesy of Pete Muller
Wild Game Cuisine

Wild Turkey Bog

A dish that is well known in the Low Country of South Carolina, chicken bog is a hearty mix of chicken, smoked sausage, rice, chicken broth and sometimes veggies, all in a one-pot meal that is sure to please.

Pete Muller •September 23, 20251 min read

While purists would probably say there is just one right way to make a "bog," there are countless variations found across the internet leaving us to believe there really isn't a wrong way to make it, either. That said, this "bog" recipe using wild turkey meat and home-made smoked venison sausage is about as perfect as it can get.

Ingredients 

  • 1 breast and 1 leg (thigh and drum combined) from a wild turkey, slow cooked and shredded
  • 1 medium onion, finely chopped (white or yellow)
  • 1 pepper, diced (green, yellow or red)
  • 1 jalapeno, diced
  • 2 cloves garlic, minced (or 1 tablespoon “jarlic”)
  • 1 small-to-medium carrot, diced
  • 1 pound smoked venison sausage, sliced (can be homemade, from a processor or substitute kielbasa if needed)
  • 2 cups rice (long or medium grain, just not instant rice)
  • 4-5 cups wild turkey stock (store bought chicken stock is an easy substitute)
  • 3 tbsp fresh parsley, chopped (3 tsp dried parsley if no fresh)
  • Salt and pepper to taste
  • Oil or butter for cooking veggies and sausage 
Photo courtesy of Pete Muller
Photo courtesy of Pete Muller

Instructions

  1. Using one tablespoon oil or butter over medium heat, soften veggies, remove and set aside.
  2. Add the second tablespoon oil or butter, sauté sausage until golden.
  3. Put veggies back in the pot along with the rice and lightly brown.
  4. Add stock and as much shredded wild turkey as you desire (you may have 1-2 cups shredded turkey leftover…use it for turkey salad or other recipes).
  5. Season with salt and pepper (bring to a boil and then reduce the heat)
  6. Cook 25-30 minutes, or until rice is done, occasionally stirring to ensure rice doesn’t stick to the bottom. 
  7. Add additional stock for wetter rice, and desired consistency. 
  8. Season with additional salt and pepper if desired. 
  9. Serve while hot, and garnish with chopped parsley.

 

Photo courtesy of Pete Muller
Photo courtesy of Pete Muller
Filed Under:
  • Field to Fork
  • Healthy Harvests
  • Hunting Heritage