INGREDIENTS:

1 Wild Turkey Breast filet
3 Medium sized Onions coarsely sliced
1 Yellow Bell Pepper seeded and sliced 1/4 inch width lengthwise
1 Red Bell Pepper seeded and sliced 1/4 inch width lengthwise
1 Green Bell Pepper seeded and sliced 1/4 inch width lengthwise
2 cups sliced Mushrooms, your choice;  button, shiitake, oyster, portabella, etc.
1/2 cup Extra Virgin Olive Oil
1/8 cup Dry Sherry
1/8 cup Wine Vinegar
1 Lime - juiced
1 Tablespoon Soy Sauce (Kikkoman) use less sodium soy sauce if desired
2 Tablespoons Worcestershire Sauce
1 Teaspoon freshly ground black peppercorns (Tellicherry) is considered the best
1 Teaspoon Morton Table Salt
3 Garlic Cloves - minced fine
Meat Tenderizer
Wild Bill's Meat Rub
1/2 teaspoon Liquid Smoke (prefer Colgin brand)
2 Tablespoons Extra Virgin Olive Oil for sautéing vegetables
1 Tablespoon Brown Sugar

INSTRUCTIONS:

Remove any membrane or gristle from one Wild Turkey breast filet and slice across the grain about 1/4 to 3/8 width slices.  Coat each slice with a light dusting of meat tenderizer and Wild Bill's Meat Rub on both sides of meat and let sit for about an hour.  Mix the marinade in a plastic, glass or stainless steel container with a lid using the following ingredients; 1/2 cup extra virgin olive oil, 1/8 cup dry Sherry, 1/8 cup wine vinegar, juice from one lime, 1 tablespoon soy sauce, 2 tablespoons Worcestershire Sauce, 1 teaspoon fresh ground black pepper, 1 tablespoon brown sugar, 1 teaspoon salt, minced garlic and 1/2 teaspoon of Liquid Smoke.  Briskly stir marinade until combined and add the sliced turkey breast filets;  place lid on container and store in refrigerator 36 to 48 hours.

After the turkey has marinated 36 to 48 hours, place the marinated turkey sliced breast filets into a large 12 or 13 inch diameter skillet with the marinade over medium heat and sauté for about 5 minutes and reduce heat to low and simmer an additional 15  to 30 minutes with the lid on skillet until tender and remove meat from skillet leaving the liquid in the skillet. 

Add two tablespoons of olive oil back to the skillet and place the onions, bell peppers and mushrooms and cook with the lid on the skillet to help steam the vegetables until the desired tenderness is done.....around 10 minutes for non al dente.

Add the cooked wild turkey breast filets back to the skillet with the vegetables and sauté an additional 5 minutes to reheat the wild turkey breast filets and marry flavors.  Adjust salt, black pepper and Wild Bill's Meat Rub if needed to taste.

Serve over a bed of yellow rice with fresh baked garlic bread and your favorite beverage.

SERVINGS: 4 to 6 large servings

The veggies were prepared Al dente for color presentation.  I normally cook them much longer!

Above Wild Breast Turkey Stir Fry served on 05-04-13 and one of my meals I call, "Fruits of the Harvest."   Served over a bed of yellow rice and a side of toasted Ciabatta bread with margarine, garlic and parsley flakes.  It was outstanding to say the least!  You can easily serve it on Tortillas and change the name to Wild Turkey Fajitas.  If that was the recipe you desire, visit my Fajita recipe for the additional spices.   

Click on the sequence thumbnail pixs below for a larger screen view:

NOTES:  The marinade complimented the Wild Turkey Breast filets very well and did not overpower the flavor of the meat although it was a little pepper hot because I added a teaspoon or two of my Wild Bill's Dry Meat Rub to the vegetables while I was sautéing them.   I left the addition of the extra Wild Bill's Dry Meat Rub out of the above recipe....it was fine for myself but my bride can't handle the extra heat!   As with any recipe, you can adjust the amount of spices to suit your own preference and stir fry the vegetables about 5 minutes if you want them al dente (cooked enough to be firm but not soft).  For food styling, al dente shows the colors much better but I prefer the veggie medley as depicted in the pix below. 

Check out  my Steak n Vegetable Stir Fry recipe.

Below Wild Turkey Breast Stir Fry completed on 01-07-13:

Recipe by Bill aka Mickey Porter and web published 01-07-12 with updated pixs added on 05-04-13.