The Wild Harvest Table website is a resource for game and fish recipes, nutrition information, and preparation techniques from Cornell Cooperative Extension's Moira Tidball.

May in New York State brings two delicious items into season-Eastern wild turkey and fresh asparagus. These two items pair beautifully in this version of a classic turkey recipe

Happy Spring!

Ingredients:

• 1 pound turkey, wild caught
• 1 lb. fresh asparagus, washed and chopped (can substitute broccoli)
• 1/4 cup butter,
• 1/4 cup flour
• 1 small clove garlic, mashed or dash of garlic powder
• 1 Tbsp. minced shallot or sweet onion or ramps* or dash of onion powder
• 1 1/2 cups milk
• 1/2 cup chicken broth
• 1/3 cup sherry wine or sweet vermouth
• 2 teaspoons Worcestershire sauce
• 2-3 tablespoons grated Parmesan cheese
• *if you are lucky to have a local ramp supply, you can use those in place of the shallot

Preparation:

• If starting with raw turkey pieces, sauté turkey breast pieces in a lightly oiled fry pan over medium heat until just cooked through (about 5 minutes) or pressure cook or braise leg meat until tender. This recipe also works well with leftover already cooked turkey meat.
• Preheat oven to 375°F.
• Cook asparagus (or broccoli) until barely tender, about 3 minutes (microwave or steam or lightly sauté). Arrange the asparagus on the bottom of a greased casserole (9×11 inch) dish and then layer the cooked turkey meat on top.
• Meanwhile, heat the butter in a sauce pan over medium heat, add garlic and shallot/onion and sauté a minute, then add the flour. Stir and cook about 2 minutes to form a roux (a paste). Gradually stir or whisk in milk and chicken broth and cook until sauce thickens. This may take 5 minutes, stirring occasionally.
• Add Worcestershire sauce, salt and pepper to taste, and sherry wine. Cook a few minutes longer.
• Pour the sauce over the turkey and broccoli. Sprinkle with Parmesan cheese and some chopped parsley (optional).

Bake uncovered in a 375°F oven for 20 minutes. Serves 4.