Lemon Wild Turkey


1 pound skinless, boneless wild turkey breasts, cut in 1-inch strips
1 Tbsp olive oil
2/3 cup dried orzo
1- 14 ounce can chicken broth
½ of a lemon, cut into wedges or chunks
1 Tbsp lemon juice
1 tsp dried Greek seasoning
½ cup drained, pitted kalamata olives
Hot chicken broth
Fresh snipped oregano


Preheat oven to 400°F. In a 4-quart Dutch oven brown wild turkey in hot oil over medium-high heat for 5 minutes, turning once. Stir in orzo, the can of broth, lemon wedges, lemon juice, add olives if desired. Greek seasoning, ¼ tsp salt, and ¼ tsp freshly ground black pepper. Cover; bake for 35 minutes or until turkey is tender and no longer pink (170°F). Serve in shallow bowls with additional broth, if desired. Top with snipped oregano. Makes 4 servings.

Submitted by Ralph Carr

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