  Wild Turkey Breast & Pecans1/4 cup all-purpose flour3/4 teaspoon curry powder 1/4 teaspoon seasoned salt 4 uncooked wild turkey breast slices (3 oz. each), 1/2 inch thick 2 tablespoons margarine or butter divided 2 tablespoons olive oil, divided 3/4 cup thinly sliced carrot 1/2 cup thinly sliced celery 1 cup pecan halves 1/4 cup golden raisins (optional) 1/2 cup dry white wine 4 servings In shallow dish, combine flour curry powder and seasoned salt. Dredge breast slices in flour mixture to coat. In 12-inch nonstick skillet, heat 1 tablespoon margarine and 1 tablespoon oil over medium heat. Add breast slices. Cook for 3 to 5 minutes, or until meat is golden brown, turning over once. Transfer breast slices to warm platter Set aside. In same skillet, heat remaining 1 tablespcion margarine and 1 tablespoon oil over medium heat. Add carrot, celery, pecans and raisins. Cook for 5 to 8 minutes, or until vegetables are tender-crisp and pecans are toasted, stirring occasionally. Arrange breast slices over vegetable mixture. Pour wine around breast slices. Cook for 5 to 8 minutes, or until vegetables are tender and liquid in pan thickens slightly Serve with hot cooked brown and wild rice, if desired. |