Wild Turkey Breast With Peach And Pecan Chutney

Recipe Ingredients

2		Wild turkey breasts - skin removed
1 cup	237ml	Dry sherry
1/4 cup	59ml	Soy sauce
1/2 cup	118ml	Orange juice
1/3 cup	78ml	Peanut or soy oil
4		Garlic cloves - minced
1/2 teaspoon	2.5ml	Freshly-ground black pepper
6 cups	960g / 33oz	Warm cooked rice
		Chutney
6		Firm peaches - peeled, seeded, (medium)
		Diced and chopped into 1" to 2" pieces
		Salt - to taste
1		Jalapeño peppers - (to 2) - seeded, minced fine
		= (you decide how hot you want it)
3/4 cup	148g / 5.2oz	Granulated sugar
1/2 cup	118ml	White vinegar
2 teaspoons	10ml	Minced fresh ginger
1/2 cup	73g / 2.6oz	Roasted pecans - chopped

Recipe Instructions

Combine sherry with next 5 ingredients. Add to turkey in a plastic, ceramic or glass bowl. Cover and refrigerate for 2 to 4 hours.

Prepare chutney. Combine all ingredients and simmer for 1 hour or until peaches are soft.

Remove turkey from marinade and discard marinade. Breasts can be baked or grilled, but do not cook beyond 150 degrees. Allow the cooked breasts to rest for 5 minutes before slicing.

To serve, mound some rice on each plate. Slice turkey and arrange slices over rice. Spoon chutney onto turkey.

This recipe yields 6 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.