The next best thing to hunting a wild turkey is eating it. Wild turkey is a fantastic bird to both hunt and observe, and they are an absolute thrill to harvest. Anyone that has hunted turkeys long enough is likely to have more than one frustrating hunting experience, but when you are fortunate enough to fill your tag on a fired-up gobbler, all the frustration is worth it in the end. As we wind down after a long cold winter and begin looking forward to Spring, this take on a classic French dish is the perfect meal to bridge the gap between seasons and get us thinking about the turkey woods we love so much.
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Wild Turkey & White Wine Porcini FricasseeCourse: Wild Recipes
- Roasted Potatoes
1.5 Lbs creamer potatoes (red, yellow, & blue)
2 tbsp olive oil
1 tbsp thyme
1/2 tsp salt
1 tsp pepper
1 tbsp salted butter
2 tbsp fresh grated cheese
1 large or 2 small turkey breasts, partially skinned and quartered
4 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
4 oz porcini mushrooms
6 oz button mushrooms
1 red bell pepper chopped
1 white onion (small) chopped
1/3 cup flour
1 cup dry white wine
3 cups chicken brother
1 tbsp lemon
1 tsp sugar
2 large egg yolks
7 tbsp heavy cooking cream
2 tbsp parsley
1 tbsp thyme
2 cloves of garlic, finely chopped
3 tbsp unsalted butter
4 multigrain ciabatta buns (sliced)
- Start with preparing your potatoes for the oven. In a glass mixing bowl melt 1 tbsp of butter and add in the olive oil and potatoes along with the salt, pepper and thyme. Mix well and set aside as the potatoes will be placed in the oven mid-way through cooking your fricassee. Pre-heat your oven to 375 degrees.
- Take your turkey breasts and pat them dry. Season with salt, pepper and half of your thyme. Dredge them in a shallow bowl of flour until evenly coated on all sides and set aside.
- In a large skillet, melt 2 tbsp of butter and add the turkey breast to brown on all sides using high heat. I like to start with the skin side down for 4 minutes (monitoring crispness of skin) and then flip the turkey over for another 3 minutes. Use tongs to pick up the chunks of breast meat to brown on all sides as needed. Once the turkey is browned and the skin has a nice crispness set aside.
- Spread your roasting potatoes on a baking sheet cover with grated cheese and place in over on centre rack. Roast potatoes for 25-30 minutes while you cook the remainder of your fricassee.
- Reduce your heat to medium-low and sauté the peppers, onion and garlic for 5 minutes. Add mushrooms and the remaining thyme and sauté for an additional 3 minutes. The bold and fragrant smell of the porcini mushrooms will begin to fill the kitchen.
- Take 2 tbsp of flour from your dredge and thoroughly mix it in with your sautéed vegetables and let it cook for 1 more minute. Slowly add your white wine, broth, lemon juice, sugar and mix. Add your browned turkey back into the skillet, cover and simmer for 20 minutes, or until turkey is cooked through.
- 3-5 minutes before your fricassee is done, melt the remaining butter and garlic on a small skillet and pan fry your buns until golden and crusty. The crusty bread will add to the French cuisine experience and is essential for dipping in the cream sauce. At this time, you can take your roasted potatoes out of the oven to begin plating in preparation for your Wild Turkey and white wine porcini sauce
- Once the fricassee is done simmering remove your roasted potatoes from the oven. Whisk your egg yolks and heavy cream (ensure these remain in the fridge until this step so they are cold when entering the hot white wine porcini mixture) together and slowly pour into the centre of your skillet while mixing gently.
- Serve immediately with fresh parsley as garnish and enjoy!