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Tired of greasy chicken nuggets? Try this healthy alternative.
Kids love chicken nuggets from fast-food franchises, and adults on the run eat plenty of them as well. Here's the hunter's equivalent way to turn the breast of a wild turkey into delectable finger food (or a main dish) in a process which is easy and straightforward.
1 tablespoon water
1 pound wild turkey breast, cut into 1-inch strips
1 cup all-purpose flour
1/2 cup canola oil
Salt and black pepper to taste
Beat egg with water. Dredge turkey strips in flour, dip in egg mixture, then dip in the flour again. Fry in canola oil in a cast iron skillet until brown and tender. Season with salt and black pepper and serve immediately.
TIPS: If turkey is not tender, cover and steam a few minutes after you have browned the strips. Of course it is a good idea to pound the strips with a meat hammer before frying as well. Strips are great for dipping in honey-mustard or ranch dressing.
Kick off your turkey season in style with this gourmet feast.
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
All recipes by Jim Casada. Jim Casada is a full-time freelance writer whose work includes writing or editing a number of cookbooks on wild game. For information on these books, others he has written or edited, or to sign up for a free subscription to his monthly e-newsletter, visit his website at www.jimcasadaoutdoors.com