Wild Turkey Tonnato
Field & Stream|May 2017

Spring gobbler meat takes the place of veal in this traditional Italian recipe.

Jonathan Miles
Wild Turkey Tonnato

Vitello tonnato is a classic dish from Italy’s Piedmont region that, frankly, sounds patently insane: veal slices dressed in a creamy sauce made from canned tuna and capers. The brain may say no, but the mouth disagrees.

The savory-on- savory combination is terrifically lush, a carnivorous marriage that shouldn’t work but somehow does. In our version, braised wild turkey breast stands in for the veal, upping the flavor ante that much further. Some asparagus on the side— cooked in some of the leftover pan juices—would round it out nicely.

IN VINO VERITAS

この記事は Field & Stream の May 2017 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

この記事は Field & Stream の May 2017 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

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