Scott Leysath

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Monday, December 8, 2008
Monday, December 15, 2008


To many turkey hunters, cooking turkey breasts can be done one of two ways – frying or cutting into strips and cooking quickly. I can’t argue with the results, as long as the turkey isn’t overcooked. This recipe doesn’t require any extra effort and it tastes as good as anything you’ll get in a restaurant. Of course, they won’t have wild turkey unless it’s in a bottle. I like to serve this with warm pasta, soft polenta or mashed potatoes.

     Wild Turkey Scallopini
serves 4

4  boneless and skinless wild turkey breast halves, each cut into 3 pieces
1  cup all-purpose flour
2  tsp salt
2  tsp pepper
2  Tbls dried oregano leaves
1/4  tsp dry mustard
3  Tbls olive oil
1/4  cup dry white wine
3/4  cup chicken broth
4  garlic cloves, minced
1/2  cup shaved parmesan cheese

     Place turkey breast pieces, a few at a time, in a large zipper lock bag and lightly pound with the flat side of a mallet or heavy skillet until meat is about 1/4-inch thick. Combine flour and next 4 ingredients and dust pounded turkey pieces with flour mixture. Heat olive oil in a large skillet over medium-high heat. Transfer browned meat to a lightly greased baking dish and cover to keep warm. Add wine, broth and garlic to the pan and bring to a boil, stirring to loosen any bits stuck to pan. Boil for 2 minutes. Pour over turkey, top with cheese and place in a preheated 400 degree oven for 10 minutes.

     Tough Turkey Tip: Don’t toss those tough turkey legs and thighs. Toss them into a pot of water, bring to a boil and then reduce the heat and simmer for an hour or two until the meat falls off the bone easily. Pour through a colander, reserving the liquid for a the beginning of a tasty turkey broth. Once the contents of the colander have cooled, pull the meat and use for soups, salads and tacos.

     Scott’s website, has hundreds of free fish and game recipes. Catch his TV show, HuntFishCook, in your area or on-line anytime at

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