Since my husband is such an avid hunter and fisher, we live throughout the year on venison, turkey, dove, fish, and whatever else he drags in. It's so nice to always have meat in the freezer that I know hasn't been over-processed and pumped full of hormones. It's also a huge money saver! I’ve only bought ground beef once in the almost 10 years that we’ve been married.
Tonight I pulled some turkey out of the freezer from last spring and grabbed the veggies I had laying around to throw together a quick stir fry. With two kids running around, animals, a home business, and general life happening, a healthy meal that can be thrown together in a pinch is crucial. This one definitely fits the bill.
Coconut Rice Recipe
Traditional Cooking Method
• 2 cups rice (I like jasmine rice)
• 1 can coconut milk
• 1 cup water
• 1 tablespoon butter
Add all ingredients to saucepan and bring to a boil. Turn down to low and simmer until rice is soft and the milk as absorbed, about 15 minutes.
Instant Pot Cooking Method: Add all ingredients to your Instant Pot. Select “rice” setting or set for 5 minutes manually at pressure cook.
Wild Turkey Stir Fry Recipe
• 2 tablespoons olive oil
• 2 pounds turkey breast (cut into 1/2 inch pieces)
• 1 tablespoons coconut aminos or soy sauce
• 1 teaspoon garlic powder
• 1 cup carrots (sliced/diced)
• 1 cup squash (sliced)
• 2 cups spinach
• 1/2 cup onion (diced)
• Additional vegetables you have on hand
In a large skillet heat the oil and coconut aminos over medium heat. Add the turkey and cook the for 4 to 5 minutes, until lightly browned. Drain any excess liquid. Add vegetables and cook an additional 5 minutes, until tender. Stir in garlic powder. Serve over coconut rice.
All photos by Caitlin Ethridge of Homegrown Hopes
Caitlin Ethridge is a work-at-tiny-home mother of two who educates families on natural alternatives and healthy living in Western North Carolina. Connect with her at Homegrown Hopes, on Facebook, Instagram and YouTube, and read all of Caitlin’s MOTHER EARTH NEWS posts here.