If you like hunting as much as I do I am sure you like eating what you kill. Opening day of TN turkey season found me in my blind with my PSE DNA SP bow in hand waiting on the gobblers, I had been watching for a few weeks, to fly off roost and come into my shooting lane before the rain set in. After a short wait the birds did just what I wanted, it was like they had read the script the night before, at daylight the 5 long beards sailed off their roost and landed into the field about 75 yards away and after a little stretching a gobbling they started my way. The first one that came into my lane got a Easton Carbon Injexion arrow tipped with a Rage Hypodermic Broadhead through the rib cage. The other 4 strutted around and gobbled, wondering what had just happened and after 30 minutes left the scene and as the rain came in I went to get my trophy, a 22lb, 10" beard, 1" spur tom, what a great hunt. Now off to the kitchen. Let me know what you think about the Wild Turkey Fajitas.

1 side of Turkey breast cleaned and all the white membrane removed

2 packs fajita mix, (I use the McCormicks)

1 each green, red, yellow bell peppers

1 large onion

1/4 cup of water

olive oil

shredded cheese (your choice)

sour cream

Cut your turkey breast in 1/4 strips and cook in electric skillet in the olive oil until the meat turns white, add your veggies, water and fajita mix to the turkey and cover and let simmer for 15 mins or so stirring occasionally to keep from sticking. When done take wrap and put sour cream, cheese and turkey mixture roll and enjoy, you can also do rice and refried beans if you like. I also make fajitas out of venison!