It’s 6am and the sun is peeking over the horizon, you’ve been sitting still for 30 minutes already just waiting. Finally, you hear it. The first gobble of spring! If you are like me, you’ve likely waited all winter for spring turkey season. The thrill of chasing these clever birds is second to none. They see even the slightest movement and won’t hesitate to run if they feel threatened.

Because of the turkey’s ability to be a very cunning creature to hunt, success isn’t always in the cards. More often than not, I walk away from a spring hunt without a bird. That doesn’t change the fact that I love turkey hunting more than anything. However, being a personal chef and caterer at Chef Gus Catering, I am often called upon to cook up some delicious recipes out of someone’s spring harvest.

Turkey Breast Cacciatore

With an Italian-American upbringing, I look for any excuse to include tomatoes and garlic in any recipe. I also enjoy celebrating the hunt and translating to “hunter-style,” cacciatore is the perfect place to start. Originating sometime in 16th century Italy, cacciatore was a dish made by hunters, cooked over their campfires. Rabbit was often the meat of choice, and this dish was usually made while these hunters chased larger game. The modern-day chicken cacciatore came later, probably as a recreation of this hunters’ camp meal. To me, the use of turkey seems like the perfect meat, celebrating the hunting tradition of this dish, as well as adding the poultry flavor we all love.

Ingredients

Turkey breast cut into 5-inch pieces

2 (28-ounce) cans whole crushed tomatoes

1 cup semi-dry red wine

3 cloves garlic crushed

1 white onion chopped

1 green pepper chopped

1 Tbs. salt

1 tsp. black pepper

1 tsp. paprika

2 sprigs fresh thyme

1/4 cup chopped parsley

Directions

Heat an 8-quart pot with 2 tablespoons of olive oil. Sear turkey on both sides for two minutes and set aside. Add onions, garlic and peppers and sauté for five minutes, until onions are translucent.

Add wine, salt, black pepper, and paprika. Reduce wine by half. Return turkey to pot and cover with tomatoes and fresh thyme.  Cover with lid and cook for 30 minutes, until internal temperature of turkey reaches 165°F.

Serve turkey over fettuccine pasta covered in cacciatore sauce. Garnish with chopped parsley

Even with its simple preparation this dish is certain to wow your guests. It is the perfect meal after a long day of hunting, or even as that special anniversary dinner. I have often used cacciatore as a special meal for my clients who want that classic home feel on their meal. Serves four adults.

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.