Post by p2phantom on Jan 12, 2008 23:00:21 GMT -5
* ATTENTION *
This recipe is intended for your first turkey harvested with a bow. I'm not liable for any side effects this recipe can cause such as :
1. intense need of killing another turkey after eating the first one
2. having an urge for a 'cold one' (or a six pack) after having no.1
3. feeling "extremely wild" after all the above
Ingredients :
2 lbs wild turkey medallions ( first turkey harvested with a bow )
1/2 cup flour
salt and pepper to taste
1/4 cup olive oil
1 tsp fresh cracked black peppercorns
1 cup fresh whole cranberries ( if on season , if not ; use the canned type )
1 cup ruby port wine
1/4 cup sugar
1 cup turkey gravy or brown gravy
1 bottle of beer of your preference ( I prefer YIENGLING LAGER )
Method :
Cut the turkey breast into medallions and place them in a container and pour the bottle of beer in it . Let it marinade overnight.
Take the medallions out of the container at least 1 hr before cooking ( medallions should be at room temperature )
Dredge each medallion in seasoned flour. Add oil to hot pan , and lightly brown the medallions. Remove the medallions from the pan , and deglaze by adding the peppercorns , cranberries , wine and sugar . Cook this mixture until it's reduced by half and then add the gravy and bring to a boil . Add the meat and serve immediately.
Serves four to six persons, but if you have guests as big as I am , you better double up the ingredients because everybody will ask for 'seconds'.
I forgot to mention that this recipe is excellent for goose (since goose has a strong 'gamey' taste)
ENJOY !
This recipe is intended for your first turkey harvested with a bow. I'm not liable for any side effects this recipe can cause such as :
1. intense need of killing another turkey after eating the first one
2. having an urge for a 'cold one' (or a six pack) after having no.1
3. feeling "extremely wild" after all the above
Ingredients :
2 lbs wild turkey medallions ( first turkey harvested with a bow )
1/2 cup flour
salt and pepper to taste
1/4 cup olive oil
1 tsp fresh cracked black peppercorns
1 cup fresh whole cranberries ( if on season , if not ; use the canned type )
1 cup ruby port wine
1/4 cup sugar
1 cup turkey gravy or brown gravy
1 bottle of beer of your preference ( I prefer YIENGLING LAGER )
Method :
Cut the turkey breast into medallions and place them in a container and pour the bottle of beer in it . Let it marinade overnight.
Take the medallions out of the container at least 1 hr before cooking ( medallions should be at room temperature )
Dredge each medallion in seasoned flour. Add oil to hot pan , and lightly brown the medallions. Remove the medallions from the pan , and deglaze by adding the peppercorns , cranberries , wine and sugar . Cook this mixture until it's reduced by half and then add the gravy and bring to a boil . Add the meat and serve immediately.
Serves four to six persons, but if you have guests as big as I am , you better double up the ingredients because everybody will ask for 'seconds'.
I forgot to mention that this recipe is excellent for goose (since goose has a strong 'gamey' taste)
ENJOY !
