Wild Turkey Nuggets with wild leek aioli

Preparation	15'
Difficulty	Easy
Game	Pheasant
Calories	> 1.000
Activity	M 98’, F 135’
People	4
Wine pairing	Chardonnay barricato

Ingredients

1000 grams wild turkey breast (or pheasant)
500 mL Buttermilk
250mL all purpose flour
250mL seasoned bread crumbs (Italian style in Canada and USA not panko)
250mL vegetable oil or lard for frying.
1 bunch of Ramps also known as wild leeks or wild garlic
250 mL aioli
Salt to taste

Kcal 1082*

*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

Slice the turkey into strips approximately 2cm by 5cm in size and place in a food container.
Cover with the buttermilk and gently mix to coat all the turkey and cover. Soak the turkey in the buttermilk over night or at least 4 hours to tenderize.
Puree the wild leeks into the aioli with a blender.
Mix the flour, bread crumbs and a big pinch of salt in a medium size bowl to combine.
Heat a large skillet or heavy bottom pan on medium heat.
Using tongs remove the turkey one piece at a time and dredge in the season flour and bread crumbs.
Place on a tray and repeat until all the turkey is coated with the bread crumbs and flour.
Add the oil to the hot pan, using a thermometer check the oil temperature. The oil should be around 175 Celsius to fry. Add the turkey nuggets to the hot oil and fry until the sides appear golden 1-2 minute then flip and repeat on the other side. Repeat until all the nuggets are fried.
Season with a pinch of salt and serve with the wild leek aioli.

Wild Turkey Nuggets with wild leek aioli

Ingredients

Preparation

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