Crockpot Wild Turkey TInga
Servings: 6 People
Ingredients
- 4 wild turkey thighs (or a combination of wing, legs and drums)
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 2 garlic cloves, minced
- 2 14 ounce cans fire roasted tomatoes
- 1/2 teaspoon dried oregano, Mexican oregano preferably
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 2 bay leaves
- 1 chipotle chiles in adobo, chopped (reserve the adobo sauce)
- 2 tbsp reserved chipotle adobo sauce
- 4 cups chicken stock or turkey stock
- salt and sugar to taste
- 1 1/2 cups reserved cooking liquid from turkey (to be used at the end of the recipe)
Instructions
- To a crockpot, add the wild turkey meat, bay leaves, marjoram, and thyme. Pour in enough stock to cover the turkey by a few inches. Cover the slow cooker with the lid. Cook on the high setting for around 6 to 8 hours or until fork-tender.
- Once the turkey is tender, remove it from the crockpot and place it in a large bowl. Shred the meat and discard any bones or tendons. Set Aside.
- Reserve 1.5 cups of the cooking liquid and set aside. Empty the remaining cooking liquid from the crockpot (you can save it for another use).
- Make the sauce. Heat a medium-sized pot over medium heat. Add the onions, season with a pinch of salt, and cook until tender, about 5 minutes. Add the garlic and cook for 2 minutes. Pour the tomatoes, chipotles, and adobo sauce into the pot. Partially cover the pot and simmer for 5-8 minutes or until the mixture has slightly thickened. Remove from the heat.
- Pour the turkey, the sauce, and the 1.5 cups of reserved cooking liquid into the crockpot. Cover and cook on high for one hour.
- Season with to taste with salt, sugar, and more adobo sauce if you like.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!