Cajun Fried Turkey Leg Etouffee

Here’s a tender, flavorful Cajun-inspired recipe for your wild turkey legs

By author of Timber 2 Table Wild Game Recipes Print Recipe
cook time
4
serves
Medium
difficulty

Here at Timber2Table, we’re all about using every bit of our game animals. Here is an outstanding turkey leg recipe from contributor Wayne Strozyk, with photos by John Hafner. 

Serve the etouffee and turkey leg over rice. Image by Grit Media

Wild turkey legs get a bad rap in plenty of hunting circles. The bottom line is legs get used a lot, so they tend to be tougher and “gamier” than other parts of the bird. As poultry parts go, the breast is king — but we’re big proponents of using the whole bird and minimizing waste in the field as well as the kitchen. 

With a bit of extra prep, wild turkey legs can make a tender, delicious meal. Image by Grit Media

Proper preparation and a good pair of pliers can elevate the dish and eliminate most of the thin bone blades and tendons synonymous with turkey legs. Soak the meat in buttermilk to soften and tenderize, season to your liking, and then slowly braise or deep-fry for a moist and tender result that you can hold in your hand, like a lollipop.

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Ingredients

 

For the turkey lollipops:

4 turkey legs

1 quart buttermilk

8 cups canola or avocado oil

2 tablespoons Cajun seasoning

1 tablespoon oregano

1 tablespoon parsley flakes

1 1/2 teaspoons salt

 

For the etouffee:

2 tablespoons butter

2 cups diced celery

2 cups diced onion

2 cups sliced red, yellow, and green bell peppers 

2 tablespoons Cajun seasoning

2 tablespoons cornstarch

1 1/2 cups chicken broth

2 tablespoons tomato paste

1 tablespoon Tabasco sauce

1 tablespoon Worcestershire or soy

12 ounces white rice, cooked according to package directions

1/4 cup sliced green onions

Cooking Instructions

“Lollipop” the turkey leg and remove the bones at the end of the drumstick by inserting a boning knife between the bone and the meat. Cut in a circular motion around the bone — applying light pressure and tilting your hand slightly away from your body. Work the knife under each bone and tendon scraping upward and away from your body until the tendons and meat separate from the bone and you are left with a naked bone and a large ball of meat on the other end. Use pliers to remove any additional tendons or bone fragments. Let soak in buttermilk overnight.

Lolipop the legs by trimming and removing the tendons. Image by Grit Media

Preheat oil to 375 degrees F. Prep the vegetables for the etouffee.

Prep the vegetables for the étouffée. Image by Grit Media

Season turkey legs with Cajun seasoning, oregano, parsley, and salt. Add turkey legs to hot oil, two at a time, and fry for about 15 minutes until the juice runs clear and skin is golden brown. The thickest part of the leg should reach 165 degrees. Drain on paper towels and keep warm in a 200-degree oven. 

In a large skillet, heat butter over medium heat until lightly browned, then add celery, onion, and bell pepper. Cook until soft and caramelized.

Simmer the etouffee until the sauce thickens. Image by Grit Media

Add Cajun seasoning and cornstarch and incorporate until smooth. Slowly whisk in chicken broth, tomato paste, Tabasco, and Worcestershire until combined. Cook over medium-low heat, stirring, until it thickens and boils lightly.

Etouffee is French for “smothered.” Image by Grit Media

Turn heat to low and let simmer. Plate etouffee with steamed rice and turkey lollipops, and garnish with green onions.

Serve the leg over rice and top both with the stewed vegetables. Image by Grit Media

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