Wild Turkey with Cream of Morel Mushroom Recipe

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Skip all the sodium and preservatives in that can of cream of mushroom soup and make your own instead. Cream and butter brings out the delicate flavors of morel mushrooms beautifully, and this sauce will not only taste delicious with your spring wild turkey but also with other game birds, such as pheasant, quail, partridge, and grouse. It’s no wonder that hunters of all generations swear by this combination. You can't go wrong with serving wild mushrooms with fowl, while the richness from the heavy cream complements the leanness of wild birds. Making your own sauce will be so much better. I promise.

I suggest serving this wild turkey and cream of mushroom recipe with chardonnay or pinot noir. Brut and extra dry sparkling wines are also nice choices.

Serves: 4
Prep time: 15 minutes
Cook time: 45 minutes

Ingredients:

• 1 wild turkey breast, skinless
• ½ cup of all-purpose flour
• 1 tablespoon of milk
• 1 egg
• 2 tablespoons of butter
• 5 ounces of fresh morel mushrooms, chopped
• ¼ cup of onion, minced
• 1½ cups of unsalted chicken stock, heated
• 2 tablespoons of all-purpose flour
• 2 teaspoons of chives, chopped
• ¼ cup of heavy cream
• Grated zest of half a lemon
• Salt and pepper, to taste
• Vegetable oil for frying

Directions: