The culinary application of slow cooking techniques, specifically within a self-contained electric cooker, to prepare dishes featuring fowl procured from undomesticated environments. This method provides a mechanism for tenderizing typically tougher cuts of meat from wild game.
This approach to food preparation offers several advantages, including ease of use, reduced hands-on cooking time, and the ability to infuse the meat with flavor over an extended period. Historically, slow cooking methods have been employed to make less desirable cuts of meat palatable, and this extends to the utilization of wild turkey, which can sometimes be dry or tough when cooked via other methods.