Sun Baked Wild Turkey

Sun Baked Wild Turkey

Wow! Are we ever crazy busy trying to finish our home so we can sell it and we are also preparing to build a new tiny home all before winter! Yikes – what a rush and wild ride!  We are attempting to do 6 months worth of work in 2!

I have been educating and sharing our journey on both Facebook Live and also on Patreon so if you have been missing out, please be sure to pop over to either to see what all we have going on…  We are also posting on YouTube regularly too, but our behind the scenes things are being shared on Patreon.

I am SO thankful for the resource of the sun for both power for our home and cooking my meals outside (keeping my house cool) on these hot summer days!

Today, I have wild turkey cooking in the Solavore Sport. I always say that wild game is best when cooked on a low heat for a long time… What better way to cook it and it doesn’t cost me a penny for fuel of any kind.

Cooking in a sun oven for meals is like cooking in a slow cooker. Your baked goods such as bread, brownies, cakes, etc do need to be timed or watched more carefully, but a meal put out in the early morning is perfect by dinner time!

Game meats end up tasty, juicy and tender when cooked long and on a low heat.

I can’t remember the last time I used a recipe for a meal. I typically just throw things together as I did this morning.

In a 9” x 13” glass baking dish I added the turkey leg and thigh, half the breast and the gizzard to the dish. Seasoned it very heavily and then added 3 tsps of bacon grease and enough water to fill the pan 1/4 of the way full. Placed it in the sun oven and off to my work I went. I will take the time to move the Solavore sun oven with the sun throughout the day, but I will be leaving to run errands. When I leave I will move the sun oven a bit further ahead of the sun so it will continue cooking while I am gone.

It is that easy folks… And you will not find an easier resource. We live in northern Idaho which is part of the Pacific Northwest which is known for its hot dry summers which end up with a lot of forest fires each year. Even when fire bans are on we are able to cook outside with the sun ovens.  Also, don’t rule out the winter months… Just because it is cold outside doesn’t mean that the sun can’t create a warm enough heat in a sun oven to cook a meal.

I own both the Solavore Sport and the All American Sun Oven and honestly I LOVE them both equally. They both are utilized differently because of their different designs. I LOVE the Solavore Sport because is rectangular which enables me to cook in my mini roasters, in my 9” x 13” or put two 9” x 9” baking dishes or pie dishes side by side. The disadvantage to the Solavore Sport is that you cannot stack in it and that is where the All American Sun Oven comes in. I LOVE it because I can stack meals in it and still have room to put one or more quart jars which enable me to also cook my sides such as a vegetable or another side or dessert! Truly, I really love having them both on the homestead.

We are very frugal and make a lot of what we use and need, but I am also very honest and I feel that there are times where an investment is necessary. When we invest in anything it has to be a quality product and something of GREAT use on our homestead or we do not and will not part with our hard earned $$. I have a couple of items on our homestead that are a bit more spendy like my Wondermill electric and Jr Deluxe, but they are well made and play a VERY important role on our homestead.

I am a big believer in Dave Ramsey and his methods and I would encourage you to set money aside and make such purchases when you have saved up enough money to do so, but trust me when I say you will not be disappointed!

Gotta run now to keep up with the homestead chores and to turn the wild turkey in the Solavore Sport.

Have a blessed day and I highly encourage you to utilize the free resources we have at our disposal!

How to make pizza dough

With our traditional lifestyle we greatly enjoy incorporating traditions of the past as well as creating our own.  Friday’s are typically pizza night in the wilderness and I thought I would invite you along.

TrayerWilderness.com ~ Wilderness Pizza Dough

Normally, we make both a gluten free pizza and a regular wheat pizza, but since the Mountain Boy is in Pennsylvania visiting his grandparents for an extended spring break we only needed a regular wheat pizza crust.

I am trying to film and incorporate more YouTube videos from my channel MountainWomanJournal into my posts.  I have so much information I would like to share with you all, but 24 hours in a day just isn’t enough. 🙂

Below I am going to include my video in the post and below the video you will find  my recipe for our favorite pizza dough.

 

 

As I have stated on my video – if you have tips, tricks or ideas of your own to share, please don’t hesitate to add comments either on YouTube or here on my blog.  I am not a genius and I do truly LOVE to learn new things so sharing is encouraged.  If you have questions I also encourage you to ask them.  My thoughts are that no question is a stupid question and the only way you will learn or know is to ask.  So please step on up and feel free to add comments.

How to make pizza dough
Recipe Type: bread, dough
Author: Tammy Trayer ~ TrayerWilderness.com
Cook time:
Total time:
This recipe doubles easily.
Ingredients
  • 1 tbsp yeast
  • 1 cup hot water (110 degrees or less)
  • 1 tsp sugar
  • 1/4 cup olive oil
  • 2 1/4 cup flour
Instructions
  1. Preheat oven to 450 degrees
  2. Add everything in a bowl except for the flour and allow to sponge.
  3. Add flour and knead.
  4. Dough will be slightly sticky.
  5. Let sit for 10 minutes or put in fridge for the day until you are ready to use.
  6. When using just gently stretch your dough to fit your pan. I bake my crust for 5 to 10 minutes prior to decorating it. 🙂
  7. Add your preferred toppings. We use black olives, mushrooms, ham or meat of choice, onions, pineapples and either mozzarella cheese or buffalo hot wing cheese.
  8. This recipe makes one crust that will stretch to a 12 x 15 lipped cookie sheet. The amount it will serve will depend on your eaters. That one pizza serves two people each 3 pieces of pizza. 🙂
  9. You could also make this pizza in a cast iron skillet – it would make two pizzas in a large skillet.

I hope you enjoy this recipe.  Many more to follow – I have wilderness breads and kaiser rolls coming next.

God Bless!

 

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