PERFECT PAIRING: TURKEY CURRY AND NORFOLK ASPARAGUS

Eastern Wild Turkey Red Curry

12 ounces of eastern wild turkey breast, cut into small pieces

3 tablespoons vegetable oil

3 to 6 tablespoons red curry paste, depending on heat preference

2 teaspoons minced garlic or two large cloves, minced 2 teaspoons grated ginger

1 cup chicken broth

1 can (14 ounces) coconut milk

1 tablespoon brown sugar

2 teaspoons fish sauce

2 cups frozen mixed vegetables

Brown chicken in a large saucepan with a generous dollop of oil, adding salt and pepper to taste. Remove and place aside in a bowl.

Heat three tablespoons of oil in the saucepan, adding red curry paste, garlic and ginger, frying at higher heat for three to five minutes.

Add chicken broth, coconut milk, brown sugar and fish sauce, bring to a boil and simmer heartily for 10 to 15 minutes until it thickens slightly of its own volition. Add fully cooked chicken and vegetables (which have been simultaneously placed in bowl in microwave on high for the same 10 to 15 minutes) and heat through.

Add between 3 to 3 ¼ cups of rice to sauce/chicken/vegetables and mix thoroughly. Consider cooking the rice with chicken broth or pineapple juice for additional flavour.

Broiled Norfolk County asparagus

Trim and place your required number of fresh, local Norfolk County asparagus spears — conveniently in season during turkey season — on a baking sheet. Drizzle liberally with olive oil and season with garlic salt and pepper. Cook in a 400-degree oven for 15 to 20 minutes until interior is soft and outside has slight caramelization.

Enjoy.

Siblings Ian and Kelli Rettie sit behind a camouflaged screen during the spring hunt. Using a blind is an alternative for those seeking more freedom of movement against their sharp-eyed quarry.

A perfect pairing: eastern wild turkey red curry and fresh Norfolk County asparagus.

Stephen Lem moved from Mississauga to Norfolk County for work. He has embraced the “experiences” turkey hunting has provided.