We cut most of the meat off the carcass of our roadkill wild turkey, and ground it for sausage. I roasted the carcass, and picked the scraps of meat off it for risotto (the rest of it is for stock).
(Wild turkey photo courtesy of Wikipedia Commons.)
Turkey Risotto with Cabbage and Ricotta
(serves 2 hungry adults)
3 strips bacon
3 small or two large onions, sliced
half a small green cabbage, shredded
2 T. chopped fresh sage
½ c. Arborio rice
½ c. dry vermouth
2-3 c. chicken stock
4-6 oz. cooked turkey meat (pork or chicken works just as well), shredded
1 T. lemon juice
1/3 c. creamy full-fat ricotta
salt and pepper to taste
In a large skillet over low heat, cook the bacon until it begins to crisp. Remove it from the pan, and pour off all but about a tablespoon of the fat. Pat the bacon to remove excess fat.
Add the onion to the pan, and cook, stirring, until it begins to wilt, about 5 minutes. Add the cabbage and half the sage. Cook, stirring occasionally, until everything is soft and the mixture is beginning to brown, 10-15 minutes.
Add the rice and stir it in. Add the vermouth and cook until it has almost completely evaporated. Add a cup of the stock and the turkey, stir everything in, and cover the pan. Keep cooking, opening the pan every five minute or so, stirring, and adding stock as appropriate, until the rice is cooked through, about 25 minutes.
Add the lemon juice, ricotta, remaining sage, salt and pepper, and stir just until everything is combined.