Wild turkey, parmesan fries and buns

Chef

Preparation	2h 30’
Difficulty	Medium
Game	Pheasant
Calories	100 - 300
Activity
People	4

Ingredients

N 1 turkey breast
N 4 buns
N 2 large eggs
mL 480 cups buttermilk
G 65 hot sauce
mL 45 pickle juice
G 85 garlic powder
G 690 all-purpose flour
G 60 kosher salt
G 55 smoked paprika
G 5 fresh cracked black pepper
G 5 cayenne
G 400 cup mayo
Kosher salt to taste
Lemon juice to taste
Sunflower oil to taste
Pickles to taste

*883 Kcal

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Cut breast in half or in quarters depending on the size of your bird. Tenderize each piece with a meat mallet.
Prepare a sauce mixing eggs, buttermilk, 40 g of hot sauce, 10 g of garlic powder and pickle juice. Place the meat in a ziplock bag marinade and add the sauce, tenderized wild turkey to a large ziplock bag, conditioned at 80%. Let sit in the fridge for 2 h.
Mix flour, kosher salt, 50 g of garlic powder, 30 g of smoked paprika, fresh black pepper, cayenne.
Add each wild turkey piece into the flour mixture one by one. Toss and press down to attach those flower clumps to the meat.
Add to a baking sheet with a wire rack.
Fry until golden brown and place onto a baking sheet to remove the oil.
Prepare the mayonnaise combining: mayonnaise, 5 g garlic powder, 25 g hot sauce, 25 g smoked paprika, lemon juice and salt.
Toast both sides of the buns in a pan with butter. Slice dill pickles into rounds. Spread mayo on bottom buns. Add pickles to the bottom bun. Add 1 wild turkey piece, the top bun and e You can serve it with French fries.

Wild turkey, parmesan fries and buns

Ingredients

Preparation

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