• 3 lb. turkey breast, cut into strips
  • 4 Tbsp. flour
  • 1 tsp. onion powder
  • 1/2 tsp. freshly ground black pepper
  • 2 tsp. paprika
  • 1 tsp. sage
  • 2 Tbsp. canola oil
  • 1/2 cup dry white wine
  • 8 oz. fresh mushrooms, cleaned & sliced
  • 1 bunch fresh chives, chopped


Heat oil to med-high heat to brown the turkey strips. In resealable bag, add flour, onion powder, pepper, paprika and sage together; shake to mix. Add turkey strips; shake to coat evenly. Brown turkey strips and lower heat while adding wine, mushrooms and chives. Cover; simmer for approximately 45 min.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.