WILD TURKEY NUGGETS
1 wild turkey breast filet
1/2 cup Extra Virgin Olive Oil
1/8 cup Dry Sherry
1/8 cup Wine Vinegar
1 Lime - juiced
1 Tablespoon Soy Sauce (Kikkoman) use low sodium if desired
2 Tablespoons Worcestershire Sauce
1 Teaspoon freshly ground black pepper corns (Tellicherry) is
considered the best
1 Teaspoon Kosher or Sea Salt
3 Garlic Cloves - minced fine
Wild Bill's Meat Rub
5 or 6 dashes
1 Tablespoon Brown Sugar
House-Autry Chicken Breader
Peanut or Vegetable oil of your choice for deep frying
Remove any membrane or gristle from one Wild Turkey breast filet and slice
across the grain about 1/4 to 3/8 width slices. Coat each slice with a
light dusting of meat tenderizer and Wild Bill's Meat Rub on both sides
of meat and let sit for about an hour. Mix the marinade in a plastic, glass
or stainless steel container with a lid using the following ingredients; 1/2
cup extra virgin olive oil, 1/8 cup dry Sherry, 1/8 cup wine vinegar, juice
from one lime, 1 tablespoon soy sauce, 2 tablespoons Worcestershire Sauce, 1
teaspoon fresh ground black pepper, 1 tablespoon brown sugar, 1 teaspoon
salt, minced garlic and 5 or 6 dashes of Liquid Smoke. Briskly
stir marinade until combined and add the sliced turkey breast filets; place
lid on container and store in refrigerator 36 to 48 hours inverting
container or stirring every 6 hours to help evenly distribute the marinade.
Drain the turkey strips using a colander. Add 2 cups of flour
seasoned with 1 teaspoon of salt, 1 teaspoon of black pepper and 1/2
teaspoon of Wild Bill's Meat Rub or a breader
mix of your choice; e.g.,
House-Autry Chicken Breader to a one gallon Zip-Loc type
plastic bag with 1/2 teaspoon of Wild Bill's Meat Rub adding a few turkey strips/nuggets at a time; close bag and
shake to coat nuggets. Repeat until all nuggets are thoroughly coated
and deep fry in hot oil at 350 degrees F. until golden brown. Deep fry
in small batches to keep the deep fryer temperature at 350 degrees F. Serve
while hot with your favorite sides.
YIELD: 4 servings
Above Wild Turkey Nuggets deep fried on 06-22-14 and were outstanding.
The Native American Wild Rice
complements this recipe extremely well as does the veggie medley stir fry.
NOTE: My web hosting server no longer
supports Microsoft FrontPage extensions and noticed some pages that has extensions
active are not working and removed most of my original sequence pixs. Will add
updated complete sequence pixs the next time I do this recipe.
Originally web posted by Bill aka Mickey Porter on 04-15-09.
copy and paste sequence thumbnails from my
Bread Enchiladas recipe which has identical steps prior to the
deep frying and added additional sequence pixs on 06-22-14. Click on thumbnails for a larger screen view:
Another one of my "Fruits of the Harvest" recipes. There is
really no comparison between Wild Turkey and farm raised domestic turkeys.
Wild Turkey has more natural flavor, taste and texture and you owe it to
yourself to experience this wonderful delicacy. Domestic turkey is
totally bland tasting without seasoning and it would be scary and
distressful to ascertain what antibiotics and
growth hormones are injected into their water and feed supply to rapidly get them
to market weight! The natural taste and texture of Wild Turkey is not overpowered by
my wild game marinade recipe
Web published updates on 06-22-14 by Bill aka Mickey Porter.