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Wild Turkey Wild Turkey

“How well I remember my first encounter with The Devil’s Brew. I happened to stumble across a case of bourbon—and went right on stumbling for several days thereafter.”—W.C. Fields

  • 1 wild turkey breast (although farmed will do, I suppose)
  • 125ml (½ cup) honey
  • 2 tbsp Worcestershire sauce
  • 3 tbsp Dijon mustard
  • 1 tbsp plain flour
  • 1 tsp cajun pepper or other hot sauce
  • oil for frying
  • 225g (8 oz) grated cheddar cheese
  • ½ cup chopped onion
  • 500ml (½ pint) Wild Turkey bourbon
  1. Cut the turkey into 5cm (2 inch) strips, removing the skin. Heat the honey to loosen it up and mix in the Worcestershire sauce, mustard and bourbon to make the marinade. Marinate the turkey in the fridge for at least a couple of hours.
  2. Mix the flour and seasoning in a bag, and shake the turkey strips in it to coat them, then fry in the oil until browned and cooked through. Sprinkle with the cheese and onion and place beneath a hot grill to melt the cheese, then serve with rice, or alone.
Recipe Microformat