This recipe was first featured on our brand partner's website—12 Gauge Girl: From Forest to Food. Lindsey is an avid hunter who is always interested in trying something new. For more of her recipes, check out her website.
Lindsey is open about the fact that she's still teaching herself the best ways to cook wild game. She's still conquering some wild game myths she's heard her whole life. And she's still exploring various wild game meats. It's refreshing. It reminds us of our conversation with Jeremiah Doughty, who is very open honest about the fact that he's taught himself everything he knows and is always looking for an opportunity to learn, as well as an opportunity to help others learn.
Lindsey promises that this recipe will help conquer your possible misperceptions of wild turkey. It's not gamey, dry or tough—it's just right. In addition to the tips you can read on Lindsey's blog, we will say it helps to have a meat thermometer when cooking something large like a breast. It will keep you from overcooking the meat and help avoid some of those problems. Oh, and you might want to pick up one of the fancy veggie slicers that Lindsey uses to make her noodles.
- 1 fully-cleaned, skin-off wild turkey breast
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 2 small zucchini, cut julienne-style
- 2 cloves garlic, crushed
- 3 sprigs fresh marjoram, minced
- 1lb tagliatelle noodles
- Shaved parmesan cheese
- Salt and pepper, to taste
- Preheat the broiler on the oven to high.
- On a large baking sheet, lined with foil for easy clean-up, place the turkey breast. Season liberally with salt and pepper.
- Broil the turkey breast for 25 minutes.
- Set aside to cool briefly.
- In a large pan over medium high heat, melt the butter with a tablespoon of the olive oil.
- Once the butter is melted, add the diced onions and cook until they are soft and slightly translucent, about five minutes.
- Add two crushed garlic cloves.
- For the zucchini, cut into julienne strips or use a spiral noodle cutter. Place the prepared zucchini into the butter and onions. Coat with the butter mixture.
- Add the marjoram and season with salt and pepper, to taste.
- Cool for two to three minutes.
- While the zucchini cooks, dice the roasted turkey breast into large, bite-size pieces.
- Add turkey to zucchini and cook for eight to ten minutes.
- While turkey is cooking, bring a large pot of water to a rolling boil. Season with a pinch of salt.
- Cook tagliatelle noodles according to instructions on the box.
- Add cooked noodles to turkey and zucchini.
- Serve the turkey tagliatelle with shaved parmesan cheese and garnish with a flower from the zucchini bush (which is edible!).