On this episode of Huntavore, Nick opens with a poem “So God Made a Farmer '' to memorialize his late Grandfather. David Otto was called home after 96 years, he was a great Grandfather , husband, steam engine enthusiast, farmer. Switching gears, Nick breaks down naked turkey schnitzel. How unbreaded turkey steaks can be flavorful, moist, and an easy addition to any menu, with the use of a marinade. All this and some heavy thoughts on this episode of Huntavore
After a week-long camping trip with his family, and some sobering news of his grandfather’s passing, Nick has a lot on his mind. Driving down to Kentucky from Michigan made plenty of time for podcast catch-up and reflection. A new show from former guest, Kate Kavenaugh called The Ground Work Podcast, got Nick thinking and unpacking how death is as natural as life. How death can reverberate well past the life and into the lives of those around it. Ok, enough of the heavy stuff.
Nick then switches gears and explores naked turkey schnitzel. A fork tender piece of turkey breast, not breaded, yet loaded with flavor. Starting with a lobe of turkey breast, pulling the skin, and cross cutting the grain about a ½ inch to ¾ inch thick. Following the same as you would with traditional schnitzel, tenderizing the cut steak. Basically, beating the meat flat with a meat mallet, cast iron pan, or a needle perforator. This creates first the fork tender part of the steak, and second, avenues for a marinade to penetrate fully. Nick goes through 3 of his favorite marinades. Easiest would be store bought Zesty Italian Dressing. The other two are whipped up at home, each imparting 3 basic elements: an acid, an oil, and herbs/spices. Lime Chili Ginger uses olive oil, lime zest and juice, grated ginger, and chili flake. Shredded cilantro is always good for a freshness element. Lemon Pepper uses the same olive oil, with a dab of Dijon mustard, Lemon zest and juice, and cracked black pepper. Again a parsley or cilantro for freshness is a good add on. All three marinades will only require 30 to 45 minutes to work on the meat. Any longer and the steak begins to break down. Keep it in as long as you would like, but just be watchful. Now to the grill where a direct sear for color and moved to indirect heat to finish. You want full done but not dried out.
The Ground Work Podcast
https://podcasts.apple.com/us/podcast/ground-work/id1615122217
Tappecue Meat Probes
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