Pressure Cooked Wild Turkey
Don't toss those wild turkey legs! This easy recipe will turn tough, tendon-filled turkey legs and wings into a tender and delicious meal! Stove top and electric pressure cooker instructions included.
Ingredients
- 4 tablespoons butter 1/2 stick
- 1 large onion chopped
- 1/4 cup flour of choice
- 6 cloves garlic whole (2 tablespoons)
- 1 tsp black pepper
- 1 tsp salt
- 2 cups chopped mushrooms
- 3 cups water
- wild turkey legs/thighs/wings
Instructions
- Add all ingredients except meat to pressure cooker/canner. Mix together. *If you are using an electric pressure cooker (InstaPot etc), you may need to omit the flour and add it after cooking- be sure to check your manual*
- Add meat. Legs may have to be removed from the thigh to make them fit.
- Bring pressure canner up to 15 pounds of pressure and cook for 90 minutes. If using a pressure canner, do not start the timer until it is up to pressure.
- After time is up, let it naturally release and come down to 0 before opening the canner.
- Remove bones and tendons from the meat. Serve with gravy over potatoes/rice/quinoa if desired.
Notes
If using an electric pressure canner, be sure to check your user manual to see if you can add thickening agents during cooking. Some require you to wait and thicken the gravy after cooking.