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Wild Turkey in Cranberry-port wine reduction sauce by Paul Bambara

Cranberry Port VenisonThis is a great sauce for a multitude of applications to various poultry and meat.
It’s easy to make and has a great citrus/spicy flavour. Enjoy.

  • One wild Turkey Breast Filet
  • Flour seasoned to taste
  • (salt, pepper, garlic powder, paprika, etc.)
  • 1 can whole cranberry sauce (or fresh with a little sugar)
  • 1 jar brown turkey gravy (or make your own)
  • 1 cup Ruby Port wine
  • 1 tbs cracked black pepper corns
  • (Slightly pound between wax paper or in a small zip-loc bag to crack)

Remove as much membrane from meat as possible,
cut turkey across the grain into medallions and lightly pound
dredge in flour mixture then brown in butter in a hot skillet
remove meat from pan
add cranberries, gravy, port wine, and peppercorns to skillet
bring to boil while stirring well to mix and melt cranberry sauce
add turkey, turning to totally coat with sauce, and decrease heat to simmer until  reduced to a nice thick sauce

This poultry meal goes well with wild rice and a cold Sauvignon Blanc.

 

Kevin Paulson

Kevin Paulson is the Founder and CEO of HuntingLife.com. His passion for Hunting began at the age of 5 hunting alongside of his father. Kevin has followed his dreams through outfitting, conservation work, videography and hunting trips around the world.

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