There’s something deeply satisfying about coming home from a hunt with more than just meat in your game bag. Historically, hunters in the French countryside paired wild game with foraged mushrooms in a rustic preparation known as “Chasseur sauce,” which literally translates to “hunter’s sauce.”
Today it’s typically made with chicken simmered directly in the sauce, but I prefer to treat wild turkey breast a little differently. Pan-roasting the breast gives it a beautifully browned crust while keeping the meat tender and juicy, and it leaves just enough fond in the skillet to build a quick mushroom sauce with white wine, tomato paste, and fresh herbs. Even though the roots of this dish are rustic, it’s quite elegant and makes a perfect celebratory meal.
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