How to Cajun Fry your Wild Turkey Bounty

Posted on May 29th, 2008 in Turkey cajun by admin

With Mardi Gras just around the corner, this is the perfect recipe for all wild turkey lovers. But perhaps you think that Cajun fried wild turkey is too complicated for your limited cooking skills, or that there is nothing much to it. However, you can make this delicious recipe no matter what time of the year it happens to be. Here are some tips on how you can Cajun fry your wild turkey bounty.

How Cajun Fried Wild Turkey is Fast Becoming a Mardi Gras Staple

Although you can certainly make this delicious meal any time of the year, Cajun-fried wild turkey is fast becoming one of the most popular meals at the Mardi Gras table. The traditional carnival season begins in late January with major celebrations culminating in March. Mardi Gras, which translate as Fat Tuesday, is a rough Latin translation that means “removal of the flesh.” One of the major themes and symbols of the carnival season is Boeuf Gras, which means ‘fatted bull.’ This is symbol for the last big meal of meat that is consumed before the Lenten season of fasting commences. Cajun-fried wild turkey is fast becoming a favored Mardi Gras meal—the perfect goodbye to meat, at least for a few weeks as the Lenten season slowly creeps by. There is perhaps no better way to saying goodbye to meat than by consuming a delicious meal of it in the form of a Cajun-fried wild turkey bounty.

Ingredients You Will Need for Your Cajun-Fried Wild Turkey Dish

This Cajun-fried wild turkey dish is relatively easy to prepare. You can serve it over rice, or complement it with a Caesar salad, some yeast rolls and some moon pies for dessert. Here is what you will need to make this delicious Cajun-fried wild turkey recipe. You will need: one pound of bacon, diced into pieces approximately ¼-inch in width. You will need four tablespoons of margarine or butter of your choice. You will need some Cajun poultry seasoning. You will need 1-½ cups of chopped onion, 1 boneless wild turkey breast, divided into one-inch chunks, four tablespoons of divided vegetable oil and one tablespoon of Worcestershire sauce.