Wild turkey are one of my favourite game to target. It also is one of the tastiest. Try your latest catch with this smooth lemony wild turkey piccata recipe.
Piccata is very rapid to make, has a very unique flavour profile and will impress your guests.
I like to reduce the sauce quite a bit to get a very thick sauce, dense with flavour. However, if you respect the recipe steps, you will get a runnier and you will have enough sauce to put on your sides.
However, right now, I can only think of the spring coming and the start of the turkey hunting season!
If you had luck already, or you have some turkey left from past seasons, here are a few recipe ideas:
- wild turkey fried rice
- general tao wild turkey
- jalapeno cheese stuffed wild turkey breast
- game liver mousse
The Best Wild Turkey Piccata
Course: MainCuisine: ItalianDifficulty: Easy2
servings5
minutes25
minutes30
minutesIngredients
1 lb of wild turkey breast, cut in 1 cm (1/4”) thick cutlets
salt and pepper to taste
1/2 cup of flour
1/4 cup of vegetable oil
3 shallots, thinly sliced
2 garlic cloves, minced
1 cup of white wine
1 cup of chicken broth (or game broth)
1 tbsp of capers
Zest and juice of 1 lemon
2 tbsp of butter
Directions
- Heat a large skillet under medium-high heat and add the vegetable oil.
- Pat dry the turkey cutlets. Sprinkle with salt and pepper to taste, then roll in the flour. When the oil is hot, remove the excess flour from the cutlets and place in the skillet without overlap. Cook until golden brown, 2-3 minutes per side. Then remove the cutlets and reserve. If the skillet dries up from its oil, add more oil.
- In the same skillet, add the shallots and the garlic cloves. Cook until fragrant, 1 minute. Deglaze the skillet with the wine, bring to a boil and reduce for 2 minutes. Add the broth, the capers, the lemon juice and the lemon zest. Bring to a boil and reduce for 2 minutes.
- Add the butter and mix the sauce as the butter melts. Turn the heat off, add the cutlets to the sauce and cover the cutlets with the piccata sauce.
- The wild turkey piccata is now done! Serve with a side of rice or orzo, and, optionally, grilled lemon slices or gremolata.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The wild turkey breast can be replaced with grocery store bought veal cutlets, as traditionally used, or chicken breasts.
- The wild turkey breast can be replaced with 4 ruffed grouse breasts. Before step 1, pound the grouse breasts thinner with a meat hammer, until 1/4” thick.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
