Wednesday, December 26, 2012

Wild game cooking: Wild turkey fingers

Hubby got a turkey this year and my goodness, it was the best turkey I've ever eaten. Tender and lean and tasty!

I've only cooked it one way up till now and here it is. Slice the breast into 1/2-inch thick chunks or tenders with a very sharp knife, cutting against the grain of the meat. Dip those in milk and then in seasoned flour. We season our flour with salt, pepper, garlic and Head Country. Then fry in olive oil.


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