WILD GAME
RECIPE
PULLED TURKEY
with Bloody Mary Salsa
AIMPOINT
WILD GAME RECIPES
Created By The Swedish Chef Peter J. Skogström
Pulled turkey cooking with Peter Skogström, chef of the year 2006 and winner of the national competition Chef's Challenge 2015 in Sweden.
Read about the wild game cooking passion here.
INGREDIENTS
4 SERVINGS
| 1 pcs | Turkey Thigh |
| 2 pcs | Celery Stalks |
| 14 oz / 400 g | Tomatoes, Mixed Colors |
| 1 pcs | Scallion |
| 1 in / 2 cm | Red Chili |
| 3 tbsp | Tomato Juice |
| 1 tbsp | Worcestershire Sauce |
| 1 tbsp | Vodka or Water |
| 1 tbsp | Lemon Juice |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 tbsp | Honey or Maple Syrup |
| Tabasco | |
| Salt and Pepper |
PREPARATION
THE TURKEY
Braise in oven or on grill until tender
THE SALSA
-
Wash the vegetables
-
Cut the selery and the onion thinly
-
Cut the tomatoes in wedges
-
Chop the chili finely
-
Mix all the ingredients into a lovely salsa with a bite
-
Flavour with olive oil, lemon juice, honey and Tabasco
-
Add salt and pepper
-
Serve with pulled turkey