As you hike the mountains of Washington State, all you think of is the rich heritage of foraging in this area. With some of the best mushroom hunting in all the U.S., Washington sits in that Pacific West wet zone and provides the perfect habitat. Because of this knowledge, I decided that I needed to do something special with my turkey, and wild mushrooms were just the special something I needed.
I took the bones from my Merriam’s and created a simple stock for this dish. Saving the bones may seem like overkill for many hunters, but that is where all the flavor lives in most critters. So don’t toss them in the trash pile, save everything.
- 2 wild turkey thighs, deboned, chopped
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1½ cups arborio rice
- 4 cups wild turkey stock (substitute chicken or veggie)
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ cup white wine
- 3 cloves garlic, minced
- 1 shallot minced
- ½ brown onion, chopped fine
- 1 pound wild or domestic mushrooms
- 2 teaspoons fresh thyme leaves, chopped
- 1 cup peas
- 1 cup grated parmesan cheese
- In large skillet over medium-high heat, add 1 tablespoon olive oil, add turkey thighs and season with garlic powder, salt and pepper. Cook until turkey reaches 155 degrees. Remove from skillet.
- Add butter and remaining oil to skillet. Add garlic, onions and shallots and cook until fragrant.
- Add rice and wine, and, cook stirring often until wine has evaporated. Add fresh thyme and 1 cup of stock. Cook, stirring until liquid has cooked out.
- Continue adding stock one cup at a time and cooking down until rice is al dente (about 15 minutes). Add mushroom and peas and cook additional 1-2 minutes.
- Remove from heat and add parmesan cheese. Top with green onions or a fresh thyme sprig and enjoy.