Cajun-Fried Wild Turkey Biscuits and Gravy Sandwich

[HD]

Cajun-Fried Wild Turkey Biscuits and Gravy Sandwich

By Michael Pendley



By the late morning meet up back at camp, everyone is about to starve. If one of us has been lucky that morning and a fresh turkey breast is available, we will knock out a batch of these Cajun-Fried Wild Turkey Breakfast Sandwiches. They aren’t complicated, Cajun seasoning and flour make the dredge for the turkey cutlets, a slice of cheese and a fried egg top everything off. But then we go a step farther. After the turkey finishes frying, we make a pan full of country gravy from the drippings.



Brown the turkey on both sides, then make gravy from the pan drippings.

A ladle of gravy and a few splashes of your favorite hot sauce give the sandwich plenty of kick to make it stand out. It doesn’t matter if your biscuits are canned, frozen or homemade, just pick your favorite.



A bit of Cajun seasoning and a few splashes of your favorite hot sauce kick up the flavor a bit over the standard biscuit.

Ingredients

2-3 pounds wild turkey breast
cut across the grain into half inch cutlets

2 cups flour

2 Heaping tablespoons Cajun Seasoning

1 Tablespoon salt

3 cups milk or buttermilk

10 eggs
cooked to preference

10 slices of cheese
we like pepperjack or sharp cheddar

10 biscuits

Black pepper

 
Cooking Instructions

Start by placing the turkey breast cutlets into a zip-style bag. Pound them down to a quarter inch thickness.



Slice the turkey breast across the grain for tenderness.



Pound the cutlets to a quarter inch before dredging in the seasoned flour.

Pour a half inch of vegetable oil, Crisco or lard into a skillet and heat to medium-high. While the oil heats, mix the flour, Cajun seasoning, salt and a healthy pinch of black pepper into the flour. Dredge the flattened turkey breast on both sides with the flour mixture, shake off any excess flour, and gently place them into the hot oil. Fry for 5 to 7 minutes per side, or until the turkey is cooked through and nicely browned and crisp.

Move the turkey to a warm platter and cover with foil to hold in heat. Pour all but 2 to 3 tablespoons of the cooking oil from the skillet, being careful to retain all of the crunchy brown bits in the pan. Add 1/3 cup of the flour mixture to the pan and stir well, cooking for 2 to 3 minutes until the flour is golden in color. Reduce the heat to medium, add the milk and stir or whisk constantly till the gravy begins to thicken, probably around 10 minutes or so. Reduce heat to low, test for flavor and add salt and pepper if needed.

To plate, halve the biscuit, add a fried turkey cutlet, top with a slice of cheese and a fried or scrambled egg. Spoon over a ladle of gravy and top with hot sauce, if desired. Top with the other biscuit half and serve with a knife and fork, this one isn’t for holding.

[glenn57]

I've had wild turkey several times and the only way I card for it was when it was run thru the dehydrator!

So HD, HOW do you usually cook it!

[mike89]

Glenn, the cutlet and the tenderizer said it all, go from there and I think one might have good eats.

[HD]

Most of the time Glenn, we cook it in the pressure cooker.

But, I am going to be doing this recipe this time around with some of it.

[glenn57]

Most of the time Glenn, we cook it in the pressure cooker.

But, I am going to be doing this recipe this time around with some of it.