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Ingredientes
- Wild turkey steaks see * Note Butter as needed Pomegranate molasses as needed Salt to taste Freshly-grnd black pepper to taste
Direcciones
- * Note: Turkey steaks are made by cutting across the breast, against the grain, instead of filleting it. Each steak should be about one inch thick. This cut is best made with a professional meat saw, and some friendly butchers will cut the steaks for you if you are a regular customer. Not which cutting against the grain makes an entirely different meat from the same breast cut into fingers with the grain.
- Preheat the broiler, and adjust the rack so it is four inches from the heat source. Heat a little butter and fold in an equal amount of pomegranate molasses, making sufficient for a basting sauce.
- Salt and pepper the turkey steaks, place them in a broiling pan, and broil for three min on each side. Baste the top side, and broil for another minute. Turn, baste, and broil a little longer, till the turkey is done. Do not overcook.
- Serve warm with rice and steamed vegetables or possibly perhaps broiled eggplant.
- Comments: The pomegranate molasses or possibly syrup used in this recipe is a popular condiment in Azerbaijan and other countries of the Caucasus, as well as in the Middle East. The last bottle I found was imported from Lebanon. If you cannot find the stuff, as use any good sweet-and-sour basting sauce suitable for chicken.
