Wild Turkey with Creamy Morel Sauce
(Excellent with Potato & Ramp Hash)
4 prepared turkey breast cutlets (see below)
1 to 2 tablespoons margarine or butter
2 to 3 ounces fresh morels or 1/2 ounce dried morels, rehydrated
2 tablespoons sliced green onion (substitute ramps)
1 clove garlic, minced (substitute ramps)
1 1/4 cups half-and-half, light cream, or milk
1 tablespoon all-purpose flour
1 tablespoon dry sherry
Salt and pepper
Fresh herbs (optional)
Cut any large morels into bite-size strips. Sauté morels, green onion, and garlic (or substituted ramps) in the butter for 3 to 4 minutes or until tender.
Add flour to make a roux. Deglaze pan with sherry. Add cream and stir. Bring to boil for one minute. Reduce heat and reduce sauce to desired consistency, adding sherry to adjust. Season to taste with salt and pepper.
Spoon some of the sauce over turkey cutlets; Reserve some for the table when serving. If desired, garnish with fresh herbs. Note: Cutlets may have enough herbs for your taste in their coating. Makes 4 servings.
Wild Turkey Cutlets
4 ea. 4-5 oz. of the breast. Note-the narrow end cuts near the pointed end of the breast may be butterflied. Pound to flatten to ½ thick slices
1.5 tsp. Salt
1 tsp Fresh Sage leaves, minced finely. Or ½ tsp dried rubbed sage
½ tsp. Fresh Thyme leaves minced finely. Or substitute ½ tsp dried thyme
3/4 cup All purpose flour
2 ea. Whole eggs
1 cup Milk
1 1/2 cup dried breadcrumbs. (Panko or Japanese white breadcrumbs are excellent)
1-cup vegetable oil for shallow-frying
Season the turkey on both sides to taste
Mix the eggs and the milk with a fork or wire whip thoroughly.
Bread the cutlets buy dredging first into the flour, coating but shaking off excess. Then into the egg wash, coating again. Finally dredge into the breadcrumbs and press slightly to adhere the crumbs to the cutlet. Place on plate or tray in a single layer.
Heat the oil to medium in a cast iron skillet or saute-frying pan. Add the cutlets and allow to cook golden brown over medium heat, turn and lightly brown the other side. The heat must be moderate to allow the cutlet to cook inside properly. Conversely, don’t put them into a cool pan or the cutlets will absorb fat needlessly. The temperature of the fat in the pan should be about 325 degrees F.
Remove the cutlets and transfer to a plate and tent with foil until serving.