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Cooking on the Wild Side with Kirt Martin
Wild Turkey w/ Roasted Shallot & Marsala Wine Sauce
Posted on: October 30, 2007
4 4 oz turkey breast cutlets; sliced, 3/8 in. thick
2 tablespoon Butter
1/2 tsp. garlic; minced
1/2 cup whole roasted shallots
1/4 cup marsala wine
1/4 cup turkey or chicken stock
1 cup heavy cream
1 cup Brie; chopped
1 tablespoon Dijon mustard
Place the turkey cutlets in between Plastic wrap and pound to 3/16’ inch thickness, salt and pepper and lightly dust with flour. Saute the cutlets in butter about 3 minutes an a side or until just done, (Do not over cook) hold in a warm oven. In the same pan add 1 tablespoon of butter, add the garlic, cook until translucent, add the roasted shallots, marsala wine and chicken stock, reduce the liquid by half. Add the cream, Dijon mustard and brie bring back to a simmer. Adjust the taste with salt and pepper. Serve
the turkey cutlets on cooked rice topping with the shallot and marsala wine sauce.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.