Don Dubuc's Favorite Game Recipes
Over the years, Don has come across some truly phenomenal recipes for all types of game.... if it can be hunted in Louisiana, Don has a recipe.
CHEF MARK FALGOUST’S - TURKEY CHEESE
2lb. cooked turkey dark or white or mix
If you have the turkey carcass boil it to get the meat off and save the water if not just use left over turkey.
In a pot boil the turkey in 10 cups of water about 30 minutes, just to let some of the flavor of the meat get into the water. Remove the turkey and shred the meat you don’t want hunks. Place back in the pot with all the ingredients except the gelatin let cook about one hour, while still boiling put gelatin in pot with about three drops of green food dye. This gives the cheese a little color. Mix well remove a small amount about two tablespoons out and place in a bowl. Place in freeze for a few minutes to see if it starts to jell. If it does its ready if not add two more single packs to the mixture and repeat the same process. You want it to start to jell before pouring it into small pans. If you have a problem you can re-melt it and add more.
I use 3x6x2 aluminum pans because they do not need to be sprayed with anything. Once the cheese jells it will release itself from the pan. Serve alone or on crackers.
You can sub meat, fish (redfish, drum, shephead) or pork.
The trick is gelatin,making sure you have enough.