Whether you are coming in from the field or the water, nothing beats the feeling of cooking up something you harvested. From grilled trout to turkey tenders, Lone Star Outdoor News has published some excellent wild game recipes over the last 16 years. We hope to share and inspire folks to get creative in the kitchen.
Lemon Pasta Turkey
1 wild turkey breast fillet
1/2 cup Italian breadcrumbs
2-4 eggs
1/2 cup flour
2 lemons
1 pack of fresh pasta, pappardelle is preferred 1 stick of butter
1/2 of a small shallot
3 garlic cloves
White wine
Capers
Parsley for garnish
Parmesan cheese
Vegetable oil
Directions:
Brine the turkey breast for at least an hour before handling. Pat the turkey dry and cover with wax paper. Pound out the breast until it doubles in size and has an even thickness all the way around. For smaller portions of turkey, cut into strips. Season liberally on all sides with fresh minced garlic, salt, pepper, lemon zest. Prepare three small bowls, one with flour, one with breadcrumbs and one with beaten eggs. Drench the rolled turkey in the flour, then egg, then breadcrumbs. Dress with more lemon zest. Put drenched turkey in the freezer on a sheet pan for 15-20 minutes.
Boil water and follow instructions for pasta. Heat cast-iron skillet with vegetable oil. Fry the turkey on both sides till crisp and cooked through. Salt and set aside on paper towels.
Mince garlic and shallots. In a small pot, melt 2 tbsps. of butter. Add shallots and garlic and cook till fragrant. Add capers and the juice of 1 lemon and equal amount of white wine. Simmer until the liquid is reduced. Add another tbsp. of butter and allow to melt. Transfer the cooked pasta to the pot and stir. Grate fresh parmesan cheese and sprinkle with parsley to garnish. Serve pasta on a shallow dish with turkey on top and more cheese.
—Recipe from Nichole Politza
