Across most of the country, not only is it Spring Turkey season, but it is also Spring Morel Hunting season. What better recipe to try than one that combines the two. Morels live in and on the edge of forested areas. Look for ash, aspen, elm, and oak trees, around which morels often grow. Early in the spring as the ground is warming, you’ll find them on south-facing slopes in fairly open areas. As the season progresses, go deeper into the woods and onto north-facing slopes. Big tip, to ensure more grow, is to tap the mushroom on your hand over the ground so spores can release and replenish your crop. This is not a field guide for morel hunting, so refer to one, or an experienced friend for which ones to gather and eat, if you are unsure. Soak your morels in water for cleaning before using in this recipe. Any mushroom can be substituted for morels, if you don’t have them handy. These mushrooms are amazingly delicious. Combining them with turkey from your Spring kill will only make this dish full with the Taste of Victory.
Wild Turkey Breast and Wine Sauce
Serves: 6
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients:
- 3 pounds turkey breast, cut into strips
- 4 tablespoons flour
- 1 teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 2 teaspoons paprika
- 1 teaspoon sage
- 2 tablespoons canola oil
- ½ cup dry white wine
- 8 ounces fresh mushrooms, cleaned and sliced
- 1 bunch fresh chives, chopped
Directions:
- In a skillet, heat canola oil to medium high heat to brown the turkey strips.
- In a resealable bag, add the flour, onion powder, pepper, paprika and sage together; shake to mix. Add the turkey strips and shake to coat evenly.
- Brown the turkey strips and lower the heat while adding the wine, mushrooms and chives. Cover and simmer for approximately 45 minutes.