My roommate’s boyfriend has been doing a lot of turkey hunting lately. And since every time he sees me I’m in the kitchen, he figured I’d enjoy some wild turkey breast. I’d never cooked anything wild before, so I did some research. I didn’t want the meat to be too tough or too gamey tasting.
On the Missouri Department of Conservation website (of all places) I found a recipe for a white wine and lime marinade. Sounded tasty and nice and acidic to tenderize the turkey. Then I baked the strips of turkey breast in a pan with some of the marinade to keep it moist.
The result was still a little tough since the turkey was not only wild, but a little older, too. I didn’t notice the toughness at all once I put the meat on a sandwich with tons of fixins. I think sauces and other additions are what make a good sandwich, so we had lots of options:
- Chili-garlic tomato paste
- Sun-dried tomato cream cheese (from Panera)
- Monterey jack cheese
- Thin slices of carrots and cucumbers
- Fresh basil leaves
- Red romaine lettuce
I hadn’t had a good sandwich in a while, so this hit the spot.