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<blockquote data-quote="Jogeephus" data-source="post: 1407433" data-attributes="member: 4362"><p>I agree. I hate to waste game meat when often times you can make good things out of the "junk cuts" if you just know how to do it and there is a lot of so called junk meat on a wild turkey. </p><p></p><p>I took Greybeard's words to heart and did some reading on the carne guisada and saw where this could easily be transformed to that dish. Maybe not the proper way of doing it but I took this base meat and transformed it into my version of that dish and I'm in agreement with GB that his dish is better. Both are good but the carne guisada was far more complex in the flavor department and it even seemed more tender. Anyway, thanks GB for the tip.</p><p></p><p>I ended up making the carne guisada with rice and fried turkey breast fingers. I still have a lot more turkey from this one bird so it doesn't look like I'll be paying sales tax on food for a while and this makes everything taste even better.</p><p></p><p><img src="https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/539876_1108608102578508_6281621571331169312_n.jpg?oh=ffc1435a8a9bc70e76ebdc338c4c5dfa&oe=59901F3A" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Oh, with the carne guisada its a good idea to have a napkin handy.</p><p><img src="https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/17757291_1108608115911840_485333277327142017_n.jpg?oh=c9ea0cb6dcfe3164458cda760c890842&oe=594E769E" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1407433, member: 4362"] I agree. I hate to waste game meat when often times you can make good things out of the "junk cuts" if you just know how to do it and there is a lot of so called junk meat on a wild turkey. I took Greybeard's words to heart and did some reading on the carne guisada and saw where this could easily be transformed to that dish. Maybe not the proper way of doing it but I took this base meat and transformed it into my version of that dish and I'm in agreement with GB that his dish is better. Both are good but the carne guisada was far more complex in the flavor department and it even seemed more tender. Anyway, thanks GB for the tip. I ended up making the carne guisada with rice and fried turkey breast fingers. I still have a lot more turkey from this one bird so it doesn't look like I'll be paying sales tax on food for a while and this makes everything taste even better. [img]https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/539876_1108608102578508_6281621571331169312_n.jpg?oh=ffc1435a8a9bc70e76ebdc338c4c5dfa&oe=59901F3A[/img] Oh, with the carne guisada its a good idea to have a napkin handy. [img]https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/17757291_1108608115911840_485333277327142017_n.jpg?oh=c9ea0cb6dcfe3164458cda760c890842&oe=594E769E[/img] [/QUOTE]
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