We love our wild meat cooked up with a hearty, acidic flavor in a way that warms the soul. But in the summer, we crave something light and refreshing. Nothing adds that zest to dinner quite like fresh lemon.
In this recipe I've created, your wild turkey is seasoned with paprika for a burst of flavor. You'll sauté some fresh onion and zucchini for that summer garden flavor, and then we pair it with orzo, one of my favorite types of pasta to support the other ingredients rather than dominate the dish. Of course, topping with Parmesan cheese has never made for a bad meal, either.
Pro tip: Save the leftovers and eat as a cold pasta salad (that is, if your family doesn't devour the whole pot in one sitting).
Lemon Orzo Wild Turkey Skillet Recipe
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Ingredients
- 2 tablespoons unsalted butter
- 1 wild turkey breast, cut into bite sized pieces2 teaspoons Salt, divided
- 2 teaspoons Pepper, divided
- 2 teaspoons Italian Seasoning, divided
- 2 teaspoons Paprika, divided
- 1 Zucchini, sliced and quarter
- 1/2 medium onion, julienned
- 1 lemon, zested and juiced
- 1/3 cup Parmesan Cheese, plus more to garnish
- 1 cup cooked orzo
- Lemon Slices, to garnish (optional)
- Parsley, to garnish (optional)
Recipe Directions
1. Cut wild turkey breast into bite sized or one inch pieces
2. Pat wild turkey pieces dry using paper towels. Then season with 1 teaspoon each salt, pepper, Italian seasoning and paprika.
3. In a large deep skillet over medium high heat, melt one tablespoon of butter. Once the butter is melted, add in wild turkey pieces. Brown on both sides 3-4 minutes. Remove from the pan and set aside.
4. In the same skillet, melt the remaining one tablespoon of butter. Add in zucchini and onion and cook for 5-7 minutes until the vegetables are tender.
5. Add the wild turkey back into the pan, along with the lemon juice, 1 teaspoon of lemon zest and the cooked orzo. Cook until the wild turkey reaches 165°F.
6. Garnish with parsley, additional Parmesan and lemon slices if desired.
READ MORE: Field to Table Recipe: Wild Turkey Fettuccini with Basil Pesto
