Taking a wild turkey with a bow is a remarkable feat any way you figure it. On top of that, though, when you have your hands on the bronzed beauty of the spring woodlands, some truly delectable eating awaits. The occasion is one deserving of a festive approach, and it provides the sort of scrumptious fare fit to grace tables in a five-star restaurant (or the successful archer's home).
1 package Knorr béarnaise sauce mix
3 tablespoons chopped leeks
1 (15-ounce) can asparagus spears
1 pound wild turkey breast fillets
2 tablespoons butter
2 tablespoons olive oil
1/2 cup flour
1/2 - 1 cup freshly grated Parmesan cheese
Prepare béarnaise sauce according to package directions. Cook leeks in microwave for about one minute. Chop half of asparagus spears and add to sauce along with leeks. Set aside.
Pound the dickens out of turkey fillets with a meat mallet to tenderize. Melt butter in skillet and add olive oil. Lightly flour breast fillets and brown on each side until golden. Place fillets in shallow greased 9 x 13-inch casserole. Spread asparagus sauce over each breast. Sprinkle with Parmesan cheese and brown lightly under the broiler. Serve at once. Do not try to cook ahead and reheat. Goes nicely with wild rice, a green salad, and a squash medley. The remaining asparagus spears make a nice topping for the salad.
turkey photo by John Hafner