Pan-Seared Wild Turkey Tenderloins and Fried Morels: Braising the Wild, Hennessy

Pan-Seared Wild Turkey Tenderloins and Fried Morels I am not a trophy hunter. There are no deer mounts or full fans hanging on my wall. I once saved the hooks and beard from the largest gobbler I shot, but I honestly couldn’t tell you where they are in my garage (if they’re there at all). I am a meat hunter. I respect a good trophy, but care more about how many meals an animal will provide. For this spring thus far, our family bagged only one jake amid two mornings hunting. Because I love the tenderloins fresh off a wild bird, I went to work planning a meal but soon realized I needed a supplement. Good thing my morel spot was still flourishing that weekend. The tenderloins on a wild turkey are tucked behind the main breasts, close to the keel bone. You almost don’t even need a knife to separate them. There is a thin tendon running through them. Some hunters remove this, though I never do. The tenderloins on a large tom are about the size of a pheasant breast, maybe larger, though obviously smaller on a jake. I recommend brining tenderloins separate from breasts, as they can grow salty quicker because they are a smaller cut of bird. I recommend a simple spice mix here, but you can use whatever you like, though I’d suggest not using a mix with salt if you brine your tenderloins. For cleaning morels, I often soak them in a salt-water solution then rinse and let sit on a napkin-cover plate for an hour before cooking. Ingredients (serves 1-2): 2 wild turkey tenderloins, approximately 4-6 ounces each Handful of morels, approximately 6-8 ounces Brine: 1 gallon cold water, 1/2 cup non-iodized salt Suggested spices: light dusting of even mix of garlic powder, smoked paprika, black pepper, onion powder To prepare: