WON Landing Page March 2022

Move over Paula and Rachel, Pat's in the kitchen with wild turkey roll-ups

Hunter’s Specialties Pro-Staff Member Patrick Muffler, from the U.P. (Michigan) can cook like a Paula Deen or a Rachel Ray and he unleashed his best cooking abilities while at turkey camp in Oklahoma recently. One of the favorite dishes he prepared contained wild turkey.

Pat’s Wild Turkey Roll-Ups

Pat chops. Do you like his cutting board? Made of natural wood.

Wild turkey breasts. One breast will make 8 servings.

Pit ham, sliced thin

Uncle Ben’s or some other long grain and wild rice mix in a box

Chopped spinach

Swiss cheese slices

Olive oil

Seasoned salt

Pepper

Use one half of a wild turkey breast,  cut lengthwise and then again in half, so you get four pieces of meat.

Put meat in plastic bag with olive oil. Pound out until it’s paper thin, as Pat says, “It’s like a sheet of turkey meat.”

Lay two big, thin slices (usually a pit ham) of ham on top of the turkey.

Cook long grain and wild rice according to mix.

Cook or steam the spinach.

Pat rolls 'em up, tops them with cheese and seasonings and olive oil, and they're ready for the oven.

Combine the spinach and rice.

Add 2 T. of the spinach and rice mix on top of turkey. Roll and place seam at bottom of lightly oiled pan. No toothpicks required. Lay two slices of Swiss cheese on top of each roll-up. Pat also added some grated cheese, and since he’s in the field, we’ll just say it’s grated Swiss, but you could mix your cheeses — maybe mozzarella? Drizzle olive oil over top and season with seasoned salt and fresh ground pepper.

Bake at 350 degrees for 35-40 min. uncovered. Baste halfway through cooking time. Serve with steamed asparagus.

Before.

After.

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