Quick, easy, tender, and delicious are all the words you like to hear when choosing what to make for supper. If you are a turkey hunter, and had some luck in the field, you may want to give this tasty meal a try.
1 Wild Turkey Breast
1 Green Bell Pepper
1 sweet onion
4 large tomatoes
5 oz mushrooms
1-2 Tbls Texas Pete Hot Sauce (per taste)
1 tsp of salt
1 tsp ground black pepper
2 Tbls butter
1 pack of Taco Seasoning
2 cups of shredded lettuce
2 cups cheddar cheese
1 cup of sour cream
1 cup of white rice
Slice the onion and bell pepper into strips and place in a large deep skillet with butter. Cook on low-med heat, stirring occasionally to prevent sticking and scorching. Meanwhile, slice the turkey breast perpendicular to the grain of the muscle into thin strips approximately 1″ in length. Add the sliced turkey to the same skillet as the peppers and season with the salt, pepper, hot sauce and taco seasoning.
Blanch the tomatoes in boiling water to loosen the skin. Remove, peel, and core the tomatoes before dicing into large chunks and adding to the skillet with the mushrooms.
Stir frequently to ensure a good coating of seasoning and even cooking of the meat.
On the side, cook the white rice in a small pot to be used as a base for the burritos filling.
Once the turkey has been fully cooked, remove the skillet from the heat and allow it to rest 5 minutes before using its contents as the filler over rice for a large tortilla; topping with lettuce, cheddar cheese, and sour cream.
Nothing left to do now but enjoy!
Notes: I have a personal blend of spices from the home garden that may be hard to find. Hence the Taco seasoning has been suggested as it makes for an easy replacement.