By Kath Troubridge
Time for Turkey!
We are always trying to find ways to cook that bird, especially if you choose to skin your turkey.Â This is a great way to make any wild bird enjoyable.
You can also substitute Pheasant or Grouse for Turkey and enjoy this mouthwatering dish.
Serves 6-8, Prep Time, appx. 25 Min. Cooking time appx. 45 Min.
1.5 â€“ 2 Pounds of Wild Turkey Breast, thinly sliced, appx. 1/8â€- 1/4â€œ thick.
1/2 Teaspoon salt, divided in half
1/2 cup all-purpose flour
2 tablespoons olive oil
2 (8-ounce) packages sliced mushrooms
1 small bottle of capers, appx. Â¼-1/2 cup (capers are a very small salty pea) (You will find them in the Â Â Â Â pickle section of the grocery store, or in the gourmet section.)
4 garlic cloves, presses
1 1/2 cups whipping cream
1 cup chicken broth
4 Tablespoons fresh lemon juice
1 pound linguine pasta, fresh or driedÂ (Note:Â Fresh pasta makes this melt in your mouth)
Garnish:Â Lemon wedges, fresh parsley sprigs
Mix flour with Â¼ tsp. of salt.Â Dredge slices of turkey with the flour mixture.
Heat olive oil in a large nonstick skillet over medium-heat.Â Cook turkey slices 3 minutes on each side, no not overcook.
Remove turkey from skillet.Â Add sliced mushrooms to skillet, and sautÃ© 7 to 9 minutes or until golden brown.
Add capers, garlic and remaining Â¼ tsp. of salt to skillet.Â SautÃ© 2 minutes.
Stir in whipping cream and chicken broth.
Reduce heat to medium and simmer for 20 minutes or until slightly thickened.
Stir in lemon juice.
Cook the pasta according to package in large pasta pot.Â Drain and return to pasta pot.
Stir turkey and mushroom cream mixture in pasta pot and cook until everything is thoroughly heated.
Serve individually or on a large platter and garnish with lemon wedges and parsley.
ENJOY, THIS IS ONE OF OUR FAVORITES!