Here’s a dynamite recipe for grilled wild turkey or venison

August 16, 2012

Faith Outdoors

My oldest son Joe is going off to college tomorrow (Friday) for his junior year at the University of Dallas. He is the most avid hunter among my four children, and I thought it would be nice to prepare a wild game dinner for him before he leaves.

Actually, I have done so several times during the three months he has been home, but wanted to serve him up some “natural” fare one last time. This time, I decided to prepare grilled wild turkey breast. Haven’t done that very much over the years, but I recently discovered a terrific marinade that I have used on venison a couple of times with great success, and thought I should try it with turkey.

I will divulge the marinade recipe near the end of this post. A nice touch to the meal was the fried morel mushrooms and onions that I served on the side. I found a large batch of morels on a piece of land in Wisconsin where I went turkey hunting. I brought them home and cooked some that night, then froze the rest for later use. I thawed them and fried them in butter along with the onions. This was the recommendation I got from a good friend of mine, Jim Grill, who is a gourmet cook.

The mushrooms and turkey both were delicious. In fact, the meal was so good that Joe is planning on taking frozen turkey breast down to Dallas. He was fortunate enough to shoot a bird during a hunt back in May just days after he came home for the summer. He plans on making the same grilled turkey that I made for him. For those interested in trying something new, here is the recipe for the marinade:


– Packet of Italian seasoning mix (may need more than one, depending on how much meat there is to marinade)

– Balsamic vinegar

– Olive oil

– Water

All you need to do is follow the recipe on the back of the packet, substituting Balsamic vinegar for regular vinegar, and olive oil for oil. You combine 1/4 cup Balsamic vinegar with three tablespoons of water and the seasoning mix in a  glass jar, then shake until mixed. You then add 1/2 cup of olive oil and shake again. When mixed, pour over meat that you have placed in a marinade pan (any large plastic or glass pan will do, or even a disposable tin foil roasting pan). Refrigerate overnight, then flip meat in marinade pan and refrigerate meat until cooking at dinnertime.

You can’t go wrong with this recipe. It comes courtesy of some friends, Bob and Christine Brickweg of Burnsville. They shared it with Christine’s sister, Louise Schwab, who lives next door. Louise and her husband, Bernie, used it earlier this summer when they invited my family to come over for dinner. I have tried it several times since, and I now know it works with both venison and turkey.

The key, I think, is to grill your meat on a charcoal grill, rather than gas. I like the flavor of meat grilled on a charcoal grill. You spend about $60 or $70 for a grill that should last a lifetime.

With plenty of summer left, you can bet I’ll be grilling more wild turkey!


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About Dave Hrbacek

Staff photographer and writer for The Catholic Spirit. Also, avid outdoors enthusiast with a passion for hunting, fishing and photography. Married to Julie and have four children, three boys and a girl.

View all posts by Dave Hrbacek