ALLIES
INGREDIENTS
ON THE
TABLE
TRY THIS RECIPE FOR SMOKED WILD TURKEY LETTUCE CUPS FROM THE SPORTING CHEF SCOTT LEYSATH .
INSTRUCTIONS
1 . Heat olive oil and sesame oil in a large wok or skillet over medium-high heat . Add turkey and stir-fry for 2 to 3 minutes .
2 . Add carrot and celery , and stir-fry for 3 minutes more . Add soy sauce and next six ingredients . Cook until warmed throughout .
3 . Transfer mixture into four bowls and serve with lettuce cups , sriracha and hoisin sauces . To enjoy , spread a very thin layer of hoisin sauce on the center of a lettuce cup . Spoon a few tablespoons of the turkey mixture into the lettuce , and add a drop or two of sriracha for spicy heat . Hold the lettuce cup firmly , and eat from one end to the other .
• 2 tbsp . olive oil
• 1 / 2 tsp . sesame oil
• 2 c . smoked wild turkey breast , diced
• 1 / 2 c . carrot , peeled and finely diced
• 1 / 2 c . celery , finely diced
• 3 tbsp . low-sodium soy sauce
• 2 tbsp . orange juice concentrate
• 2 garlic cloves , minced
• 4 green onions , minced
• 1 / 2 c . water chestnuts , diced
• 2 tbsp . pickled ginger , minced ( or 1 tbsp . fresh gingerroot , peeled and minced )
• 1 1 / 2 c . cooked rice , white or brown
• 2 to 3 heads iceberg lettuce
• sriracha sauce
• hoisin sauce
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NOTES
While you can prepare this recipe with raw ( not smoke-flavored ) wild turkey breast fillets , a mild smoke really does make it mo betta . We soak our breast fillets in a brine of 1 qt . water and 1 / 4 c . garlic salt . Then , they go into a 150- to 160-degree smoker for 2 hours before
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cooling and dicing . If you prepare the dish with raw fillets , stir-fry the diced meat for 5 minutes during the first step .
It takes a little practice to turn a head of iceberg lettuce into a pile of lettuce cups that won ’ t fall apart when filled and eaten . At the store , look for the lightest heads
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with the loosest leaves . Start by cutting the stem and core away from the head with a sharp knife . From the stem end , remove each leaf . If desired , trim the ragged ends of the cups with kitchen shears .
For more wild-game recipes , visit sportingchef . com .
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SCOTT LEYSATH |
48 SPORTSMENSALLIANCE . ORG