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See Also - Wild
Game Recipe Books for sale in the Bookstore
If you have a recipe you'd like to
contribute to the list, send an email
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Fried
Breast of Wild Turkey
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1 wild
turkey breast (boned)
1 small barnyard egg
1 cup light cream
Lemon pepper
Salt
1 Tbs. white wine
Peanut oil
Seasoned black iron skillet
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| Cut turkey across the grain as one
would for chicken fingers. Place the fingers into
light cream and egg mixture with white wine. Combine
flour, lemon pepper & salt in a brown bag. Use
the flour mixture to coat the fingers. Fry in
hot oil until golden brown. |
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Grilled
Turkey Breast
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Slice Breast
Into ½ to ¾ -inch Thick Turkey Breast Steaks
Marinade:
1 cup virgin olive oil
? cup dry white wine and the juice of one lemon
? freshly chopped tarragon
Salt and freshly ground black pepper to taste
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| Whisk together the marinade ingredients
and soak the breast steaks for three to four hours
under refrigeration. Grill the steaks for 15 to
20 minutes, turning occasionally, and basting
with the marinade. |
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Rob's
Fried Wild Turkey Breast
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1/2 wild turkey breast slice
thinly across the grain
2 or 3 eggs beaten
1/2 cup milk
2 Tbsp. Worcestershire Sauce
Dash of Liquid Smoke
Lemon pepper (to taste)
Salt (to taste)
Cayenne pepper (to taste)
Garlic powder (to taste)
flour
peanut or vegetable oil
(Cast iron skillets work best for frying)
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| Filet off both sides of the turkey
breast. I usually only cook up one side at a time
or even just 1/2 of one side but it all depends
on how many people are eating and how big of a
turkey you have. Cut the breast across the grain
into thin, (1/4" to 1/2") slices. Rinse
the slices and let them drain well. Marinate the
slices in a mixture of 2 eggs (more for larger
amounts), milk, Worcestershire Sauce, Liquid Smoke,
lemon pepper, salt, cayenne pepper, garlic powder
and paprika for several hours or even overnight
in the fridge. When ready to cook, remove from
marinade, roll in flour, & fry in hot oil. I usually
pan fry mine with just enough oil to cover the
bottom of the skillet. Fry it until golden brown,
flip it once and do the other side and then remove
it from the skillet. Flipping it more than once
tends to loosen the coating and it will fall off.
Many people like to use dips like a honey mustard
or barbecue sauce. I just like mine plain. |
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D
J's Honey Bar-B-Q Wild Turkey Breast
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Contributed by Donald Jarrett
1 Wild turkey breast
1 16oz. bottle Allegro Game Tame Marinade
1 16 oz. bottle Bulls eye Original BBQ Sauce
2 TBS Brown Sugar
2 TBS Lemon Juice
1/4 cup honey
Peanut Oil
Self-rising flour
Black pepper
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Cut turkey
breast into strips about 2" wide x 3"
long x 1/2" thick. Marinate turkey strips
in Allegro game tame for a couple of hours, covered
in refrigerator. After marinating the strips,
put about 6 to 8 pieces at a time in a paper bag
or Tupperware dish. Pour enough flour with about
1 tsp black pepper in bag or Tupperware dish to
cover the strips. Fold bag or cover dish and shake
well. This will evenly coat the meat. Place the
strips in hot oil. A deep fryer works well as
there is no turning. When pieces are brown remove
from oil. When all the strips are cooked, take
tongs and dip them in Honey BBQ sauce mixture.
Mixture will have the above mentioned measurements
of BBQ sauce, lemon juice, brown sugar and honey.
After dipping strips in sauce, place in one layer
in a greased glass baking dish. This usually takes
2 baking dishes. Bake in oven at 325 degrees for
25 minutes.
Colonel Sanders ain't got nothing on this stuff.
CAUTION: May cause tongue to beat eyebrows off. |
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Rosemary
Turkey Salad
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1/4
cup low calorie mayonnaise
1/4 cup chopped, fresh parsley
1 Tbsp. fresh Rosemary leaves
1/8 teaspoon White Pepper
1 1/2 cups cooked turkey
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1 large
Granny Smith Apple OR Red Bartlett Pear, cored
& shredded
2 large Lettuce Leaves
1 cup Alfalfa Sprouts |
| Combine all except the last two
ingredients. Toss gently. Cover and chill until
ready to serve. Serve on lettuce leaves surrounded
by alfalfa sprouts. |
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