2 lbs. wild turkey medallions, sliced 1/4-inch thick
1/2 c. flour
Salt and pepper to taste
1/4 c. olive oil
1 tsp. fresh cracked black peppercorns
1 c. fresh whole cranberries
1 c. ruby port wine
1/4 c. sugar
1 c. turkey gravy or brown gravy
Method: Cut the turkey breast into medallions and dredge each in seasoned flour. Add oil to a hot pan, and lightly brown the medallions. Remove the medallions from the pan, and deglaze by adding the peppercorns, cranberries, wine and sugar. Cook this mixture until it’s reduced by half and then add the gravy and bring to a boil. Add the meat and serve immediately.
Serves four to six.