In my previous wild turkey post, I proposed an original way to prepare the legs of your hard-earned gobbler. This time, I’m tackling the turkey breast, with a far more classic schnitzel recipe.
Although it originated in Austria, schnitzel is commonly served throughout Eastern Europe, where it is made from a variety of meats, especially pork and chicken . So why not wild turkey? I also found wild turkey eggs (which, I imagine, come from turkeys that aren’t all that wild, save for their breed) at the farmers market and thought I could fry them and serve them on top of the meat, Hamburg-style.
Traditional sides for schnitzel consist of potatoes or pickled cabbage. I opted for a variation on the latter, and my sauerkraut recipe is adapted from Marc Haeberlin dans votre cuisine, a cookbook by the chef of the famous Auberge de l’Ill. Of course, since my turkey was bagged near the Finger Lakes, I replaced the Alsace Riesling with something more local. The sauerkraut makes more servings than the schnitzels, because the ingredients are hard to scale down. So either save some for another meal, or invite the neighbors and make twice as many schnitzels!
Finally, you may remember the red currant jelly I posted about last July, claiming it was a great companion to game meat. Well, here’s an occasion to use (some of) it.