Wild Turkey with Steamed Asparagus and Morel Mushrooms


  • 1# wild turkey breast
  • 8oz fresh asparagus
  • ¼ pound fresh morels or ½ oz. dried morels reconstituted
  • ¼ cup all-purpose flour
  • 1 TBS Olive Oil
  • ½ cup chicken stock
  • ¼ cup white wine
  • 1 TBS fresh lemon juice
  • 2 TBS Butter - Cold
  • Salt and Pepper to taste


  1. Slice turkey breast into 2 ounce cutlets. Pound thin, season with salt and pepper. Dredge in all-purpose flour. Shake off any excess flour.
  2. Pre heat sauté pan to med. high. Place olive oil in pan and sear wild turkey cutlets to a golden brown on both sides.
  3. Toss sliced morel mushrooms in pan and sauté for approx. 1 minute. Deglaze pan with white wine and chicken stock. Reduce heat to a simmer.
  4. Continue to simmer over medium heat until sauce has reduced by half. Whisk in butter and simmer for approximately 2 more minutes until thickened to a sauce like consistency. Check seasoning and add salt and pepper as needed.
  5. Garnish with steamed or grilled asparagus.

Serves 2-4 people