WILD TURKEY BREAST STIR-FRY
1 Wild Turkey Breast filet
3 Medium sized Onions coarsely sliced
1 Yellow Bell Pepper seeded and sliced 1/4 inch width lengthwise
1 Red Bell Pepper seeded and sliced 1/4 inch width lengthwise
1 Green Bell Pepper seeded and sliced 1/4 inch width lengthwise
2 cups sliced Mushrooms, your choice; button, shiitake, oyster,
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 less sodium soy sauce if desired
2 Tablespoons Worcestershire Sauce
1 Teaspoon freshly ground black peppercorns (Tellicherry)
is considered the best
Morton Table Salt
3 Garlic Cloves - minced fine
Wild Bill's Meat Rub
1/2 teaspoon Liquid Smoke (prefer
2 Tablespoons Extra Virgin Olive Oil for sautéing vegetables
1 Tablespoon Brown Sugar
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
1/2 teaspoon of Liquid Smoke. Briskly stir marinade until combined
and add the sliced turkey breast filets; place lid on container and
in refrigerator 36 to 48 hours.
After the turkey has marinated 36 to 48 hours, place the marinated turkey sliced breast filets into a large 12 or 13
inch diameter skillet
with the marinade over medium heat and sauté for about 5 minutes and reduce heat to low and
simmer an additional 15 to 30 minutes with the lid on skillet
until tender and remove meat from skillet leaving the liquid in the skillet.
Add two tablespoons of olive oil back to the skillet and place the onions,
bell peppers and mushrooms and cook with the lid on the skillet to help steam
the vegetables until the desired tenderness is done.....around 10 minutes
for non al dente.
Add the cooked wild turkey breast filets back to the skillet with the
vegetables and sauté an additional 5 minutes to reheat the wild turkey
breast filets and marry flavors. Adjust salt, black
pepper and Wild Bill's Meat Rub if needed to taste.
Serve over a bed of yellow rice with fresh baked
garlic bread and your favorite
SERVINGS: 4 to 6 large servings
Above Wild Breast Turkey Stir Fry served on 05-04-13 and one of my meals
I call, "Fruits of the Harvest."
Served over a bed of yellow rice and a side of toasted Ciabatta bread with
margarine, garlic and parsley flakes. It was outstanding to say the
least! You can easily serve it on Tortillas and change the name to
Wild Turkey Fajitas. If that was the recipe you desire, visit my
Fajita recipe for the additional spices.
Click on the sequence thumbnail pixs below for a larger screen view:
NOTES: The marinade complimented the Wild Turkey Breast
filets very well and did not overpower the flavor of the meat although it
was a little pepper hot because I added a teaspoon or two of my Wild
Bill's Dry Meat Rub to the vegetables while I was sautéing them.
I left the addition of the extra Wild Bill's Dry Meat Rub out of the
above recipe....it was fine for myself but my bride can't handle the extra
heat! As with any recipe, you can adjust the amount of spices to
suit your own preference and stir fry the vegetables about 5 minutes if you
want them al dente (cooked enough
to be firm but not soft). For food styling, al dente shows the colors
much better but I prefer the veggie medley as depicted in the pix below.
Check out my
Vegetable Stir Fry recipe.
Below Wild Turkey Breast Stir Fry completed on 01-07-13:
Recipe by Bill aka Mickey Porter and web published 01-07-12 with updated
pixs added on 05-04-13.