Wild Turkey With Mushrooms and Balsamic Vinegar

Make this simple balsamic vinegar pan sauce with mushrooms for a simply delicious wild turkey breast dinner

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
3-5
serves
Medium
difficulty

Need another quick and easy weeknight family dinner? This wild turkey dish cooks in about 30 minutes, and the flavors of sautéed mushrooms and balsamic vinegar will make it a hit with the entire family.

Serve with rice or pasta for a full meal.

Serve the dish over rice or noodles and with a side salad, and you have a complete meal in less time than it takes to get a pizza delivered. 

Ingredients

1 pound wild turkey breast, cut into strips across the grain

Salt and pepper to taste

4 tablespoons all-purpose flour

3 tablespoons olive oil

6 cloves garlic, finely chopped

3/4 pound fresh mushrooms, sliced

3/4 cup chicken broth

1/2 cup balsamic vinegar

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

1 bay leaf

Prepared noodles or rice

 

Cooking Instructions

Season the sliced turkey with salt and pepper.

Slice the turkey breast, then season well with salt and pepper.

Season the flour with salt and pepper and toss the turkey in the flour mixture.

Dredge the turkey to coat with seasoned flour.

Heat oil in a skillet over medium-high heat and sauté the turkey until it is nicely browned on one side, about 3 to 5 minutes. Flip the turkey pieces.

Brown the turkey, then add the sliced mushrooms.

Reduce the heat to medium. Add the garlic and mushrooms. Cook for about 3 minutes, then add the chicken broth, balsamic vinegar, rosemary, thyme, and bay leaf. Cover and simmer for 10 minutes, stirring occasionally. 

Add the stock and balsamic vinegar.

Move the turkey from the skillet to a warm platter, cover with foil, and set aside. Turn the heat back up to medium high and simmer the sauce, uncovered, to thicken, about 6 to 8 minutes.

Add the herbs, then cover and simmer.

Discard the bay leaf. Remove the pan from the heat, return the turkey to the skillet, and toss to coat with sauce. Serve over rice or noodles.

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