2 turkey breasts
Salt
Pepper
1 cup blackened seasoning
1 cup crab claw meat or crayfish meat
1 cup brown sauce or brown gravy
6 stalks asparagus
Martin’s Béarnaise Sauce
1 cup tarragon, chopped or dried
1 cup red wine vinegar
8 egg yolks
Salt
Pepper
2 lbs. clarified butter
Juice of 1 lemon
Season both sides of turkey breasts with salt and pepper. Coat with blackened seasoning. Put breasts on very hot, dry, ovenproof skillet. Blacken one side, flip over and top with crabmeat mixed with brown gravy. Put skillet with crabmeat into oven and bake for approximately 8 minutes at 350ºF. While breasts are baking, blanch asparagus and prepare Martin’s Béarnaise Sauce. To serve, arrange breast with crabmeat on plate. Arrange 6 asparagus spears around breast and top with Béarnaise sauce.
Mix tarragon and vinegar in stainless pot; bring to a boil. Reduce until tarragon is barely moist. Be careful! Put yolks in stainless bowl; add 3 tablespoons of tarragon reduction.
Add 2 pinches of salt and pepper; whisk until smooth. Place bowl over pot of boiling water, whisking constantly until eggs start to get hot and thicken slightly. Remove from heat and slowly add clarified butter, whisking until smooth and creamy. Add juice of lemon and more salt and pepper, if desired. If sauce breaks or separates, add 3 teaspoons hot water and slowly add sauce to it, whisking slowly to mix. It will become smooth.
Mark Martin
Covington, Ohio
From—Completing the Hunt: Cooking Game with NAHC Members