Recipe Contributed by Field Staff Writer G. Thurman.
Summer in Kansas is hot and very humid. During these months it’s hard to work up much of an appetite for any big, heavy meals. This is why I love making pasta dishes with lighter sauces. They go perfect with either wild turkey or really any type of seafood and have the added benefit of being a healthy alternative to cream based sauces. Since I live in Wichita there isn’t much of a coast line, so the two wild turkeys we are allowed to harvest every spring take center stage in this dish.
- ½ of a wild turkey breast
- 4 TB spoons extra virgin olive oil
- 1 TB spoon fresh ground black pepper
- 1 TB kosher salt
- 1 lemon
- ½ a small jar of sun-dried tomatoes
- ½ a small jar of capers
- 5 cups of dry white wine
- 1 container of mixed mushrooms: shiitake, chanterelle, button mushrooms
- 1 bunch Italian parsley
- Shredded Parmesan cheese
- ½ a pound angel hair or rigatoni pasta
- Start by cutting up the turkey breast into thin strips about 3 inches long so they will cook evenly and quickly
- Season with the kosher salt and black pepper
- Heat 2 TB spoons of the olive oil in a skillet over medium heat
- Cook the turkey breast until browned and set aside
- Zest the entire lemon, when completed cut in half
- Rough chop the mushrooms and add them to the skillet on high heat with the remaining 2 TB spoons of olive oil
- When the mushrooms appear cooked remove from the pan and add in the 1.5 cups of dry white wine, I used pinot grigio which has a citrus note and goes well with this dish.
- Allow the wine to de-glaze the pan getting all the cooked on bits to add flavor to the sauce.
- Let the sauce reduce down a bit until it is noticeably thicker, I check this to see if it will coat the back of a spoon.
- Now is a good time to cook your pasta as it takes about 10 minutes for the sauce to reduce over medium heat
- As the sauce is reducing add in the sun dried tomatoes, capers, lemon zest and the juice of both lemon halves.
- Add back in the turkey breast and mushrooms, stir to combine everything
- serve over the angel hair pasta with chopped Italian parsley for a nice peppery flavor and Parmesan cheese
This dish is a favorite around my house for the hot summer months. It is a great way to showcase the true taste of wild turkey and not cover it up by frying or heavy sauces. The only issue I ever have with this is that their never seems to be enough meat on a turkey, it goes so fast!
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