Editor’s note: The following is part of a series featuring recipes with ingredients harvested from public lands.
The U.S. Department of the Interior has compiled its favorite recipes of dishes that "include ingredients you can hunt, fish, or forage on public lands," and has given GPM permission to reprint their creations here. Before you fire up your campfire or woodstove, however, DOI reminds us:
Hunting and fishing are outdoor activities with tasty results. Before you go after game or cast your line, check out our hunting and fishing guides so that you can make sure you’re following the rules, have the federal and state licenses you need and are keeping safe.
On many public lands, gathering natural, renewable products — such as fruits, berries, nuts or sea shells — is permitted, subject to certain conditions set by each location or state office. Be sure to check nps.gov, fws.gov, blm.gov or the websites of specific parks and national wildlife refuges for the most up-to-date information on availabilities and quantity limits before going to pick plants. Always make sure to properly identify plants before picking them, as some can be hazardous.
Wild Turkey Fresh Spring Rolls
Turkey spring rolls are a healthy and delicious option for your next meal. Fresh vegetables and turkey are ingredients that can be found on public lands, and are incredible together when wrapped up in these spring rolls. Join in on the spring turkey hunting season at places like Big Oaks National Wildlife Refuge in Indiana, Buffalo National River in Arkansas or Iroquois National Wildlife Refuge in New York. Thanks to Daniel Ryan, a Bureau of Land Management employee, for cooking up this recipe!
Ingredients
12 round sheets rice paper
3 lettuce leafs, quartered
3 cups fresh broccoli sprouts or alfalfa sprouts
36 small julienne-cut carrot strips
36 small julienne-cut cucumber strips
36 small julienne-cut yellow bell pepper strips
2 pounds shredded roast turkey breast
36 fresh mint leaves
Optional: soy sauce or teriyaki sauce
Directions
Add hot water to a large, shallow dish to a depth of 1 inch.
Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft.
Remove and place rice paper sheet on a flat surface.
Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 3 mint leaves and handful of shredded turkey.
Fold sides of sheet over filling; roll up jelly-roll fashion.
Gently press seam to seal.
Place spring roll, seam side down, on a serving platter. Serve with side of soy sauce or teriyaki sauce.
These mouthwatering recipes showcase just a few of the many tasty resources our public lands have to offer. What public lands ingredient will you bring back to your kitchen?
Photo Credit: Daniel Ryan, Bureau of Land Management employee.