Wild Turkey Summer Pasta
Recipe Courtesy of Harvesting Nature, an online outdoor publication focusing on wild game recipes, hunting and fishing narratives, and adventure articles.
Photos by: Harvesting Nature
½ of a wild turkey breast
4 tablespoons extra virgin olive oil
1 tablespoon fresh ground black pepper
1 tablespoon kosher salt
½ a small jar of sun-dried tomatoes (drained)
½ a small jar of capers (drain)
1 1/2 cups *dry white wine
1 container of mixed mushrooms: shiitake, chanterelle, button mushrooms
½ a pound angel hair or rigatoni pasta
1 bunch Italian parsley, chopped
Shredded Parmesan cheese
**Tip from the kitchen: For the wine in this recipe, go with a Pinot Grigio which has a citrus note and goes well with this dish.
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 tablespoons 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 the lemon in half.
Rough chop the mushrooms and add them to the skillet on high heat with the remaining 2 tablespoons of olive oil.
When the mushrooms appear cooked remove from the pan and add in the 1.5 cups of dry white wine. Allow the wine to de-glaze the pan getting all the cooked on bits to add flavor to the sauce.
Over low heat, let the sauce reduce down a bit (stir occasionally) until it is noticeably thicker. A rule of thumb is to check this to see if it will coat the back of a spoon.
While the sauce is reducing, cook the pasta according to package directions. The timing works well 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 drained pasta with chopped Italian parsley for a nice peppery flavor and sprinkle with Parmesan cheese.
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