If you're lucky enough to bag your limit of wild honkers, this savory and spicy sausage is a terrific way to make sure that all of the edible parts of the bird go to good use.
This preparation works well for a variety of Utah upland game birds. It's one of my favorite ways to cook up a pair of dusky grouse or a few chukars, and it turns out equally well using pheasant or ruffed grouse.
After I serendipitously discovered that my oval Dutch oven perfectly cradles an entire bone-in turkey leg, wild turkey has become my go-to addition to the classic French comfort dish, cassoulet.
Whether you're pulling the last of the ground mix out of the deep freeze from a past season or have some fresh trim on hand from this year's hunt, sliders are a quick and easy meal that comes together in a snap.