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Cooking on the Wild Side with Kirt Martin
Turkey and Mushrooms Hunter Style
Posted on: November 01, 2007
3 cups cooked turkey; cut into 3/4 inch cubes
3 tablespoon Butter
2 cups crimini mushrooms; sliced
2 cups shiitaki mushrooms; sliced
1/2 tsp. garlic; minced
1 cup small whole peeled shallots; about 12 each
1/2 cup carrot; 1/4 in. dice
1/3 cup celery; 1/4 in. dice
1/4 cup flour
1/4 cup dry white wine
1/2 cup turkey stock
1 cup tomato; skinned, seeded, diced
1/4 tsp. kosher salt
1/8 tsp. fresh ground pepper
2 tablespoon green onion; thinly sliced
Saute the mushrooms in butter until golden, add the garlic, shallots, carrots, and celery; Cook until the onions are translucent then stir in the flour, salt and pepper. Stir in the wine, turkey stock, cooked turkey and tomatoes. cover and simmer until the shallots are tender, about 7 minutes.
Serve over cooked buttered egg noodles topping with sliced green onion.
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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.