schuyler olt
12 pointer
Here's one for the turkey and shroom hunters out there. I developed this recipe after a Missouri hunt. Waiting for a bird to come in, I started noticing morels allllll around me...
Slice a turkey breast across the grain into one inch steaks. This works better if still slightly frozen. Grill over a charcoal fire for about three minutes per side. Don't overcook.
Dredge the mushrooms (clean them first) in flour and fry in butter until just done. I usually add a little garlic, but that's optional. Remove the shrooms and deglaze the pan with two cups stock, simmer it down to about a cup (a little splash of white wine-not French-doesn't hurt) until it thickens, and add back the shrooms. Pour the sauce over the turkey and garnish with chopped green onions, and serve.
Slice a turkey breast across the grain into one inch steaks. This works better if still slightly frozen. Grill over a charcoal fire for about three minutes per side. Don't overcook.
Dredge the mushrooms (clean them first) in flour and fry in butter until just done. I usually add a little garlic, but that's optional. Remove the shrooms and deglaze the pan with two cups stock, simmer it down to about a cup (a little splash of white wine-not French-doesn't hurt) until it thickens, and add back the shrooms. Pour the sauce over the turkey and garnish with chopped green onions, and serve.
