Wild Turkey Steaks with Winter Vegetables

Name: Wild Turkey Steaks with Winter Vegetables
Yield: Yields 4 servings
Cuisine: United States
Ingredients: ¼ cup (60 ml) peanut oil; 1 garlic clove, halved; Juice of one lemon; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 3 medium carrots, peeled, quartered, and cut into 1½ inch (3¾ cm) lengths; 1 teaspoon dried sage leaves, pulverized; 8 ounces (225 g) Jerusalem artichokes, peeled and cut into pieces the size of large olives; 8 ounces (225 g) turnips, peeled and cut into 24 wedges; 6 slices bacon, chopped; 4 steaks cut from the turkey breast, ⅝ inch (1½ cm) thick, weighing 6 to 8 ounces (170 to 225 g); ¼ cup (60 ml) chopped, fresh parsley; 1½ teaspoons salt; 8 white onions, weighing a total of 12 ounces (340 g); 1 pound (450 g) boiling potatoes, peeled; 4 large garlic cloves, peeled; 6 cups (1400 ml) water; ¾ teaspoon dried thyme

Preparation info

Yields
4
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

George Washington particularly favored grilled wild turkey while surveying in the wilderness of Virginia in the eighteenth century. The domesticated descendant develops richly and complexly in cooking with both native and introduced winter vegetables.

Ingredients

4 steaks cut from the turkey breast, ⅝ inch (1½ cm) thick, weighing 6 to 8

Americas
United States
Main course
Winter
Gluten-free

Method

Rub the turkey steaks all over with the cut garlic clove. Sprinkle with lemon juice, salt, pepper, and sage. Pour the oil over all and marinate for 2 to 4 hours.

Bring the water to boil in the saucepan and add 1½ teaspoons salt. Blanch the vegetables separately: onions for 5 minutes; carrots,