The 35th Annual Virginia Outdoor Sportsman Show in Richmond Aug. 10-12 drew thousands of people to the Richmond raceway Complex to explore the hundreds of vendor booths, see informative visits, or sit on on secret-sharing seminars.
While the four exhibit halls were packed downstairs, a few dozen people upstairs were making engaged in the serious business of turkey calling. The Virginia state chapter of the National Wild Turkey Federa...
Vintage game and waterfowl calls have a certain mystique that appeal to hunting traditionalists. Hunters today are privileged to have incredible diversity in the calls they can employ, with turkey, duck, deer and more calls crafted in a variety of wood, acrylic, rubber and plastic.
Some of the most unique vintage calls I’ve ever handled were crafted by a Virginia hunter more than a century ago.
Just about any “white” meat from chicken breasts to pork can be transformed into a nice cutlet dish. Wild turkey breasts make some of the best candidates as they are usually full of flavor and cook up with a white firm texture.
Dining guests agree this dish is a winner. The breasts typically come from an 18-22-pound spring gobbler. One turkey breast will make enough cutlets for 4 ample servings.