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Grilled Turkey Steak with Peach Chutney

 Wild Turkey, boneless breast, 2 each (both sides)

Ingredients:

Olive oil ¼ C

Kosher salt 1 T

White pepper, ground 1 tsp

Bacon, blanched, thick cut slices, 8 each

 

Peach Chutney:

Peaches, whole 3 each

Rice wine vinegar 2 T

Brown sugar ¼ C

Fresh ginger, chopped 2 tsp

Chili powder ½ tsp

Cumin seed ¼ tsp

Peach schnapps or brandy ¼ C

Salt and pepper to taste

 

Slice the breast on a bias into 1½"-2" thick steaks. Reserve the end pieces and scraps for cubing to make turkey stew or potpie. Rub steaks with olive oil and season. Wrap the blanched bacon around the turkey steak and secure it with toothpicks.

Make the chutney by skinning and removing the pit from the peaches. Chop the peaches coarsely. Add remaining ingredients, bring to a boil, let simmer for 45 minutes. Cook the steaks on direct heat and serve on top of chutney.

Yields: 4 servings

 

Visit venisoncache.com for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game"  and the dvd, "The Art of Backyard Butchering".