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Message: <blockquote data-quote="Happycamper" data-source="post: 318776" data-attributes="member: 7191">A wild turkey provides great eating too. You can roast it just as you would a domestic bird, charcoal it, panfry it, do it in hot oil in a turkey fryer...or you can try this recipe. A delicious concoction called a turkey melt. When I first moved to Bismarck my office was next to the Prince Hotel. On the menu in their restaurant was an open boat turkey creation called the “Hot Prince” This is my attempt to replicate that dish. One meal for a single serving:IngredientsThree slices wild turkey breastThree slices Swiss Cheese  (or substitute the 4 blend Mexican cheese which I always seem to have on hand)Six asparagus spearsFlourOne oz. Olive OilOne half cup Shitake mushroomsOne oz. Port WineOne oz. Sweet Marsala wineTwo tbsp unsalted butter 1 slice of sour dough bread PreparationUsing a meat mallet, pound the turkey to uniform thickness, then lightly flour it and brown quickly in a pan containing the hot olive oil. Heat the pan before you add the olive oil, a little trick that will prevent sticking.Brown the turkey quickly, but be very careful to not overcook it.Remove the turkey from the pan and set it aside. Add the shitake mushrooms and saute' them quickly, then add the Marsala and Port wines. Be careful here since the alcohol will likely catch fire. Deglaze the pan with the wine sauce. Finally, finish the sauce by melting and incorporating the butter.The rest is easy. Place a slice of  the bread (toasted if you like) in an individual, oven safe ceramic boat.  Add a slice of turkey  then layer with a slice of swiss cheese, then aspargus, then another slice of turkey breast, swiss cheese and aspargus, and so on.Place the  boat in a preheated 450 degree oven for about three minutes, or if you have a convection oven, about a minute until the cheese melts. Then pour equal amounts of the shitake sauce over the top of eachDelicious!</blockquote>

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