Bagged a few wild turkeys this season and tired of frying it or cooking it the same old boring way? Try adding a little Cajun flair by transforming it into a sauce piquante (pronounced: sos-pee-kont). Sauce piquante (which literally means hot; spicy) is a spicy tomato based stew and can be made with a wide variety of meats including just about any wild game (and some fish).
Because this was my first season actively pursuing turkey, I spent it tagging along with my dad and a few friends, observing and soaking in their every move like a sponge. Although I had a few close calls, the score is still Longbeards – 1 Blondie – 0. Knowing this, an awesome friend of mine graciously donated some of their surplus turkey meat (and even a turkey fan to add to my collection of antlers and various animal tails until I can get one of my own).
After the rush of having my hair stand on end from getting gobbled at up close and personal, I am officially hooked and have made it my personal mission to become more proficient at calling before next season. Heck maybe I’ll even luck up and bag my own trophy.
Wild Turkey Sauce Piquante:
- 1-2 lbs of chopped wild turkey breast
- 3/4 Cup White flour
- 3/4 Cup of Vegetable oil
- 1 Yellow Onion & 2 green bell peppers chopped small
- 1/3 cup chopped green onions
- 1/3 cup Fresh chopped Parsley
- 6 Cloves of garlic (minced)
- 8 oz can of tomato sauce
- 6 oz can of tomato paste
- 8 oz can of stewed tomatoes (drained)
- 8 oz can of diced tomatoes (drained)
- Cooked White Rice
- 6 Whole dried bay leaves
- Seasonings: Black pepper, Cayenne Pepper, Garlic Powder, Louisiana Hot Sauce, Onion Powder, Tony’s Creole Seasoning, and Zatarain’s Liquid Crab Boil (optional)
Roux (French thickening agent):
Mix flour and oil and cook until chocolate-brown.
- Stove top method: Cook on medium heat stirring frequently until desired color is achieved.
- Microwave method: Cook for 1 minute on full power. Stir. Continue cooking in 20-30 second intervals stirring between each until desired color is achieved. (I personally use the microwave method because it’s basically fool-proof)
Caution: If roux smells burnt, then it is and will ruin your dish! Do NOT try and save it by adding more flour or oil. Start with a fresh batch and stir more frequently.
- Season turkey with seasonings listed in ingredients (WARNING: Only use a drop or two of crab boil) and sear in a large pot until thoroughly cooked. (This is a good time to begin to prepare your roux… either microwave or stove top method)
- Toss in bell peppers, garlic, green onions, yellow onions, and parsley and cook until tender. Mix in cans of diced tomatoes, stewed tomatoes, and tomato paste with the vegetables, and let cook down for about 7 minutes before adding tomato sauce and about 8 oz of water.
- Once sauce is bubbling, slowly stir in roux until well integrated. Sauce should have a consistency of a thin spaghetti.
- Add in Bay leaves and any additional seasonings to taste. Remember flavors will enhance during cooking so don’t over season. ( I do not feel that I am qualified to give measurements on seasonings being that I’m from south Louisiana and prefer mine blazing hot!)
- Allow to simmer on low heat for a few hours (or overnight in a slow cooker).
- Serve over white rice with green onion and parsley for garnish.
To outfit your next turkey adventure (or any outdoors adventure) check out EvoOutdoors.