Wild Turkey, Wild Greens, Foraged Oyster Mushroom, and Morel Mushroom Sandwich

I got out towards the end of the spring wild turkey season. In a wooded patch I was able to close the gap, stalk in, and successfully bring down a nice Tom the old way.

My buddies Sam, Kirby, and Carter had left me with some of their recent Morel mushroom harvest and that sounded like it would pair nicely with my dried Oyster mushrooms and fresh wild-harvested meat.

I gathered up some mustard greens and sautéed them with another seasonal favorite—Labsquarter (aka Goosefoot)!

The turkey was slow cooked for a few hours in the crock pot with onion, garlic and herbs and the mushrooms and greens were sautéed to perfection. I shredded the meat and mixed in some BBQ sauce and spices to give it a pulled-pork taste.

When all was said and done I was enjoying one of the finest sandwiches I have eaten in years, paired with an incredible home brewed Irish stout (courtesy of Jesse).

This was a dinner to remember!

I enjoyed the sandwich so much I made three more in the following days!

The wing feathers from my bird were retained as well and with a little preparation, they will be transformed into the fletching for a new set of stone-tipped hunting arrows…waste not, want not!

Keep the old ways alive!