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Kirt Martin's Cooking on the Wild Side - Wild Turkey Preparation
Posted on: October 30, 2007
Wild Turkey Breast w/ Roasted Shallot & Marsala Wine Sauce
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.
Wild Turkey Body Meat with Sautéed Apples & Cream Pasta
12 oz cooked turkey body meat
2 tablespoon Butter
2 tablespoon shallot; chopped
1/2 tsp. garlic; minced
12 oz. granny Smith apple; skinned, thick sliced
2 tablespoon apple jack brandy
2 cups heavy cream
1/2 cup parmesan cheese; shredded
12 oz cooked pasta
Saute the apples, garlic and shallots in butter for 2 minutes De glaze the pan with apple jack brandy and reduce until about gone. Add the cream and bring to a simmer cook for 2 minutes more, add the cooked turkey meat and pasta. Bring back to a simmer and adjust the taste with salt and pepper.
Serve topping with parmesan cheese.
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