Bruce Ingram
12 hours + 9.5 hours DURATION
9 hours COOK TIME
30 minutes PREP TIME
4 SERVINGS
Ingredients
- 1 wild turkey breast
- 2 to 3 cups buttermilk
- 2-1/2 cups chicken or turkey broth
- 1 cup chopped wild mushrooms (we use chicken of the woods, but any edible variety is good)
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup chopped fresh dill fronds, with extra for garnish
- 1/4 cup plain Greek yogurt
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 3 tablespoons cornstarch
- 2 tablespoons butter
Directions
- Slice turkey breast into pieces and place in a shallow dish. Cover with buttermilk (buttermilk enzymes will help tenderize breast). Marinate turkey breast for at least 12 hours before cooking.
- Remove breast meat from buttermilk and rinse. Place in a slow cooker and cover with 2 cups broth, or more if necessary. Cover slow cooker and cook on low for 6 to 8 hours until tender. Remove turkey meat and shred with fingers (a good chance to discover any hidden pellets, if the bird is wild). Reserve 1-1/2 cups broth.
- Clean mushrooms by soaking in cool salt water for 15 to 30 minutes. Drain and rinse.
- Heat a skillet over medium heat. Add olive oil and then onions, and cook 3 to 4 minutes.
- Once onions have begun to get tender, add mushrooms and cook for another 3 to 4 minutes. Add garlic and cook 1 minute more.
- Pour on reserved broth, white wine, and dill. Stir in 3 cups cooked shredded turkey meat. Heat through. Then, stir in yogurt and oregano. Taste broth and add salt and pepper, to taste.
- As this heats, combine cornstarch with 1/2 cup additional broth in another bowl to make a slurry. Stir half of this into turkey mixture in pan. Let heat and thicken, adding more slurry as necessary to get mixture to desired thickness. Then, stir in butter, letting it melt into the sauce.
- Serve over polenta, rice, or prepared stuffing. Garnish with dill.
Looking for wild mushroom recipes? Look no further than this mushroom-dill sauce that pairs your perfectly with turkey or chicken breast.
This recipe combines two of our favorite foods: the breast of a wild turkey and wild mushrooms. Domestic turkey and chicken can be substituted for a wild bird.
More Wild Mushroom Recipes
Bruce and Elaine Ingram are the authors of Living the Locavore Lifestyle, a book about hunting, fishing, and gathering for food. For more information, email them at BruceIngramOutdoors@Gmail.com.
Originally published as part of “Dead-Tree Delicacies” in the April/May 2023 issue of Mother Earth News and regularly vetted for accuracy.
