Not many hunters save their wild turkey hearts, but if everyone knew how good they are, more would. This recipe skewers the hearts along with pineapple, red onions, cherry tomatoes, and mushrooms. The skewers get glazed with a sweet and salty mixture as they grill on the Traeger.
We normally serve them as appetizers, and they make a great way to introduce hunters to this often overlooked turkey part. You can also serve two or three of these skewers over a bed of rice for a quick and easy dinner.
Either metal or bamboo skewers will work. If you use bamboo, soak them in water for a half hour to an hour before grilling. We use a fresh pineapple that we peel, core, and cut into roughly 1-inch cubes. Since a full pineapple yields more cubes than you really need, I like to slice a few rounds from one end to grill with the kabobs.
5 wild turkey hearts, quartered
2 bell peppers, seeded and cut into chunks
1 fresh pineapple, peeled and cut into 1-inch cubes
1 red onion, quartered
16 ounces cherry tomatoes
16 ounces small portobello mushrooms
Salt and pepper
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 tablespoons sesame oil
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 lime, juice and zest
2 medium garlic cloves, diced
1 Thai chile pepper, finely diced (optional)
Trim any connective tissue and fat from the hearts. Halve the heart vertically, the slice again so that each heart yields 4 pieces.
Build the skewers by alternating the ingredients until the skewer is full. Brush on a thin layer of glaze, then season well with salt and pepper and place on your Traeger Grill at 325 degrees Fahrenheit. Grill for 15 to 20 minutes, rotating often and brushing on more glaze every few minutes.
Serve over rice for a main course or individually as an appetizer.
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