One of our favorite ways to cook and serve wild turkey is in the German schnitzel style. While most traditional German schnitzels are breaded and fried pork, the method works well for any meat, including wild turkey.
For this recipe, we use one side of a wild turkey breast, first cut into thick cutlets, then pounded flat with a meat mallet. To keep splatter to a minimum while pounding the cutlets, I often place them into a gallon-sized zip-style plastic bag before employing the mallet. If your meat mallet has both a smooth and textured side, use the smooth side first to break down the meat’s fibers, then finish with the textured side to help tenderize the turkey.
Ingredients
One side of a turkey breast, about 2 pounds
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
½ teaspoon garlic powder
2 eggs beaten
1 cup plain breadcrumbs
Cooking Instructions
Start with half of a wild turkey breast. Slice it across the grain into roughly ½- to ¾-inch thick cutlets.
Pound the slices flat with a meat mallet to a consistent ¼-inch thickness. The thin cutlets fry more evenly, and the meat mallet tenderizes the sometimes-tough turkey breast.
Use a meat mallet to pound the breast cutlets to a flat consistent thickness and tenderize them.
Mix the salt, pepper, cayenne and garlic powder into the flour.
Set up a three-station dipping area. Into one shallow bowl goes the seasoned flour, into the second the beaten eggs and into the third the bread crumbs.
Set up a three-station dredge area with seasoned flour, beaten egg and breadcrumbs.
Dredge each cutlet, first in seasoned flour, then in egg wash and finally in the bread crumbs. Place the coated turkey cutlets on a wire rack for a few minutes to allow crust to set.
Dip each flattened slice of turkey breast first in the flour, then the beaten egg and finally in the breadcrumbs. Allow the dredged turkey to rest a few minutes on a wire rack before frying it.
Heat a ¼-inch of vegetable oil, shortening or lard in a cast iron skillet over medium-high heat until the oil shimmers and releases tiny wisps of smoke. Fry each cutlet for three minutes per side or until golden brown and crisp. Don’t overcrowd the skillet. Move finished cutlets to a warm platter while remaining turkey cooks, sprinkling each finished piece with a pinch of salt and pepper as soon as they are removed from the skillet.
Pan fry the schnitzel in hot oil for three to four minutes per side or until crispy golden brown.
Serve the fried schnitzel over butter-tossed German farm-style spaetzle and garnish with sliced lemon and flat-leafed parsley.
We like to serve the fried wild turkey schnitzel over traditional, German-style boiled spaetzle noodles that have been tossed with a bit of garlic butter. Garnish the schnitzel with lemon slices for a squeeze of lemon juice at the table.
Try Out More Recipes with NSSF’s Game Meat Cooking Series
3 Easy Pheasant Dinners Ready in 30 Minutes or Less
By: Jeff Benda
As a wild game chef and full-time recipe developer living in North Dakota, pheasant shows up in our kitchen a lot. I cook for my wife and 10-year-old daughter, and my two biggest critics are looking for dishes that are mouthwatering and save-worthy. They are the kind that are "You should make this for us again next week" good. The following pheasant recipes are ones I keep coming back to because they are flavorful, foolproof and realistic for everyday life.
These are fun upgrades from that old pheasant and cream-of-mushroom soup in a slow cooker recipe your grandma made. They'll make cooking pheasant for dinner anything but boring. And all of them can be on the table in 30 minutes or less, making them the perfect option for a quick weeknight wild game dinner to feed your family or friends.
Quick and Crispy Fried Pheasant Fritters
On busy weeknights, dinner needs to land somewhere between wholesome and fast without a stop at the drive-thru. This recipe turns a couple of pheasant breasts into a golden, pan-fried treat that cooks in minutes, so you can squeeze in a sit-down family dinner on a tight schedule.
The diced pheasant is mixed with mozzarella, eggs and a touch of flour and cornstarch, creating fritters that fry up crisp on the outside with a soft, flavorful center. The batter comes together in one bowl without complicated steps or culinary gymnastics. It can even be made up to a day ahead to make life even easier. Serve them with the quick aioli or tuck them into hamburger buns for a grab-and-go option.
1 celery stalk, shredded using the grater attachment of a food processor or mandoline
1 tablespoon minced garlic
1 tablespoon freshly squeezed lemon juice
¼ teaspoon kosher salt
⅛ teaspoon black pepper
⅛ teaspoon onion powder
⅛ teaspoon celery seed
Instructions
Make the Fritters
In a large mixing bowl, add the pheasant, mozzarella, eggs, mayonnaise, flour, cornstarch, dill, salt and black pepper and stir together until well combined. You can make the fritters right away, but if you have time, cover the bowl with a lid or plastic wrap and refrigerate for 2 hours or up to overnight. This will give the pheasant more time to marinade, so you end up with fritters that are juicier and more flavorful.
Line a rimmed baking sheet with paper towels. In a large nonstick frying pan over medium heat, heat the olive oil. Working in batches, drop six 1-tablespoon portions of the pheasant batter into the pan. Use a spoon or spatula to flatten into 2-inch disks. Fry for 2 to 3 minutes per side until the bottom turns golden brown and the internal temperature reaches 160 degrees F using an instant-read meat thermometer.
Transfer cooked fritters to a paper towel-lined baking sheet. Repeat with the remaining batter, adding more olive oil as needed. Serve immediately.
Make the Garlic Aioli
In a medium mixing bowl, whisk together the mayonnaise, shredded celery, minced garlic, lemon juice, salt, black pepper, onion powder and celery seed.
Serve the garlic aioli with the fritters or store it in an airtight container in the refrigerator for up to 3 days.
Easy Pheasant Pesto Pasta
This hassle-free pheasant pasta has saved many an evening between our daughter's piano lesson and gymnastics. Built around quick-cooking pheasant breast, a creamy sauce and bright basil pesto, it comes together in just 25 minutes - after a short brine - to ensure the lean meat stays juicy.
I'll admit that based on our usual dinner plates, my daughter and I could easily be mistaken for committed carnivores. Left to our own devices, most meals would involve some form of grilled or pan-seared meat with a side of mashed potatoes. That's exactly why this pheasant recipe includes both asparagus and basil pesto. My wife frequently reminds me that green vegetables deserve equal billing at the table, not just honorary garnish status.
Ingredients Needed
6 ounces fettuccine or spaghetti noodles
2 boneless, skinless pheasant breasts from 1 bird
¾ teaspoon kosher salt, divided
¼ teaspoon black pepper, divided
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
2 tablespoons olive oil, divided
6 ounces asparagus, ends trimmed and cut into 2-inch pieces
1-½ cups heavy whipping cream
2 tablespoons basil pesto
Instructions
Dissolve 2 tablespoons of salt in 1 quart of cool water in a container large enough to hold the brine and the pheasant breasts. Submerge the pheasant completely in the brine. Cover and refrigerate for 30 minutes or up to 4 hours. Remove the pheasant and pat dry with paper towels before cooking.
Cook pasta
In a large pot of salted boiling water, cook according to the package instructions for about 12 minutes. While pasta is cooking, proceed with the recipe, then add the drained cooked pasta to the sauce in the last step.
Cook pheasant
While the pasta is cooking, season pheasant breasts on both sides with ½ teaspoon salt, ⅛ teaspoon black pepper, garlic powder and onion powder. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. When oil is hot, add pheasant and sauté until fully cooked through (2 minutes per side). Remove from the pan and rest 5 minutes, then slice into bite-sized pieces.
Sauté asparagus
While the pheasant is resting, add the remaining 1 tablespoon of olive oil to the same skillet with the asparagus pieces. Sauté, stirring occasionally, for 2- to 3-minutes or until tender.
Make the sauce
Add heavy whipping cream, bring to a simmer over medium heat and cook 3 minutes, stirring occasionally. Stir in basil pesto, then add cooked pheasant and cook 2 minutes. Season sauce with remaining ¼ teaspoon salt and ⅛ teaspoon black pepper.
Golden Pheasant Curry
This mild, family-friendly curry features pheasant simmered in a creamy tomato-and-coconut-milk sauce infused with aromatic spices, all coming together in less than 30 minutes. The spice mix includes curry powder and turmeric to create the signature "golden" color. Since all of my wild game recipes are tested and approved by my Minnesota-born wife and 10-year-old daughter, the spice level stays mild. For you, that means kids will happily ask for seconds instead of reaching for emergency peanut butter sandwiches.
Serve this pheasant curry over basmati rice. The rice quickly absorbs the rich, velvety sauce, so be generous, so you create a little pool of sauce that will be begging to be scooped up with soft pieces of buttery garlic naan.
Ingredients Needed
1-½ pounds pheasant breast (from 2 birds), cut into 1-inch pieces
3 tablespoons avocado oil or olive oil, divided
kosher salt
black pepper
1-½ tablespoons mild curry powder
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon sugar
1 large yellow onion, diced
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 cup chicken broth
1-5-ounce can diced tomatoes
1-5-ounce can of coconut milk
2 tablespoons tomato paste
2 cups fresh spinach
⅛ teaspoon crushed red pepper flakes (optional)
Instructions
Place the pheasant meat in a bowl. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, then toss until all pieces are evenly coated.
In a separate small bowl, combine 1 teaspoon salt, ½ teaspoon black pepper, the curry powder, ground coriander, ground cumin, paprika, turmeric and sugar. Set aside.
Add oil to a large skillet over medium-high heat. Add pheasant and sauté until the meat is no longer pink on the outside, about 4 minutes. You don't have to cook it all the way through at this point. Transfer pheasant meat to a plate.
To the same skillet, add onion and sauté for about 3 minutes over medium heat.
Add garlic and ginger and cook for 1 minute, then stir in ½ of the seasoning mix and cook for 1 minute more.
Stir in chicken broth, diced tomatoes, coconut milk and tomato paste. Simmer for 10 minutes, stirring often.
Now stir in spinach, cooked pheasant and the remaining ½ of the seasoning mix and simmer for 2 more minutes.
Sprinkle with crushed red pepper if so desired and serve over cooked white rice.
Discover more of Jeff Benda's recipes for wild game at Wild Game & Fish.
About the Author
Jeff Benda is based in Fargo, North Dakota, where he is an avid outdoorsman, hunter, angler and family man. He spent 25 years in the restaurant industry and ran a catering business. He now focuses his time as an outdoor writer and running his food blog wildgameandfish.com where he provides achievable wild game and fish recipes designed to build confidence for new cooks and inspire everyone to elevate their cooking.
Mentorship in the Duck Blind: Living the +ONE Promise
Hunt Like a Girl and Beretta USA: Champions of the +ONE Movement.
By Daphane Cassidy, NSSF Content Manager
There are moments in life that stay with you, not because of grand spectacle, but because of stillness, presence and a kind of quiet reverence that settles deep in your bones. For me, one of those moments didn't come during the shot or the celebration, but in the still blue hour before it all began, standing in a sunken pond blind, surrounded by reeds and mist, with a shotgun in hand and half a dozen women breathing deeply beside me.
Sharing our experience of the Hunt Like A Girl +ONE Waterfowl Hunt: Sponsored by Beretta. (Videography by: Sara Liberte)
Hunt Like A Girl +ONE® Waterfowl Hunt
There's something uniquely powerful about watching someone experience their first hunt. As a long-time advocate of the shooting sports and a proud representative of NSSF's +ONE Movement, I've mentored many newcomers over the years but every hunt feels new again when you're guiding someone who's never stepped afield before. That's exactly what happened during the Hunt Like A Girl +ONE Waterfowl Hunt, held in partnership with Shoot Like a Girl, Beretta USA and NSSF, at Rocky Creek Retrievers in El Campo, Texas.
From the moment we arrived, the energy was electric, an eager blend of nervous anticipation and pure excitement. This wasn't just another event. It was a culmination of passion, mentorship and legacy-building. Four women, ranging from seasoned professionals to industry newcomers, had each invited a guest who had never duck hunted before. Some of these first-timers had never held a firearm. Some had been around hunting their whole lives, but just never had the opportunity to go. One of our newbies was here at the request of her sister, two were brought by colleagues and one was a friend chosen by our passionate +ONE contest winner. While coming from different backgrounds and comfort levels, what united them all was an openness to try something new and the courage to step outside their comfort zones.
The whole +ONE group together in the duck blind. (Photography by: Alexis Greene)
As part of NSSF's +ONE Movement, the goal was simple but transformational: bring someone new afield. The idea that if every hunter took just one person with them, we could change the trajectory of America's hunting heritage. And on this trip, we didn't just talk about it, we lived it.
The +ONE Vision in Action
The +ONE Movement is built on a simple truth: When we invite others to hunt or shoot for the first time, we pass down something deeper than skill; we pass down a way of life. It's not just a campaign, it's a cultural shift. And this hunt was a living, breathing embodiment of that vision.
(Photography by: Alexis Greene)
For me, mentoring is more than just a responsibility; it's a gift. You get to share in the adrenaline of a first shot, the quiet reverence of a morning sunrise over decoys and the genuine pride that comes from helping someone do something they never imagined themselves capable of. You see, the moment fear dissolves into confidence, when a woman who was hesitant to pick up a shotgun now smiles after folding her first bird over open water. You see self-doubt replaced with laughter and stories, shared around the fire or while walking through the field.
I had the honor of mentoring a few of the first-time hunters, guiding them through safety basics, shotgun handling and what to expect in a duck blind. Their nerves were real and completely understandable. But what never fails to inspire me is how fast that anxiety turns to exhilaration with the right encouragement and support.
The magic wasn't in instruction alone; it was in companionship. We laughed, learned, whispered advice and encouragement across the decoys. I watched one guest who was hesitant to even pick up her shotgun on day one light up when she successfully harvested a bird on day two. Another guest cried, not out of sorrow, but from the emotional weight of doing something she never thought she could do. She was joyful, overwhelmed, respectful of the life taken and empowered all at once. And honestly? So were we.
As mentors, we got to witness the +ONE movement from both sides: as seasoned hunters and as students once more, reminded of the awe and responsibility that comes with every shot.
The Morning Grounding: Becoming Present in the Blind
Each day began with what I can only describe as a grounding ritual, from the guidance of Karen Butler, Shoot Like a Girl founder, I was encouraged to create this moment for our hunters and step strongly into my role as a "Hunt Like a Girl" Mentor. Before any shots were fired, before any birds came into sight, we paused. We sat in that sunken blind, dew still clinging to the grass around us, fog curling low over the water and the horizon just starting to burn with the blush of sunrise.
Mornings from the duck blind. (Photography by: Alexis Greene)
We took a breath together.
We felt the wind on our faces and the earth beneath our boots. We noticed the weight of our shotguns in our hands. We listened to the reeds rustling, to the wings above, to each other. And we reminded ourselves to be here. Fully present. We were not just having an experience but creating this peaceful memory in nature, which we could always return to in our minds. It wasn't just about what happened, but how deeply we felt it.
I watched women with no prior hunting experience close their eyes and take it in. Later, several people came to me and said they felt goosebumps during that moment, as if something within them had shifted. They were completely present.
As a mentor, it was powerful beyond words. We weren't just preparing for a hunt; we were stepping into a moment that could anchor us for years to come.
Processing the Harvest: Turning Experience into Ownership
For many, the idea of cleaning and processing a harvested duck is intimidating. But that, too, is where empowerment lives, in the doing. Duck hunting, especially for first-timers, offers a uniquely approachable transition into game processing. With a small knife, a clear technique and a little guidance, anyone can go from uncertainty to capability in a single afternoon.
Learning the full process from hunt to harvest. (Photography by: Alexis Greene)
I watched it happen over and over. Women who hesitated at first now worked with focused hands and growing confidence, processing their ducks with care and purpose. You could see it on their faces: I did this. Not just the shot, but the follow-through. They were now providers in the most primitive sense.
That evening, we ate what we had harvested. It wasn't just dinner, it was a culmination. A celebration. The connection from blind to table made it real in a way no words or photos could. One participant turned to me and said, "I didn't know I could feel this way, so full, so proud, so connected."
The Power of Partnership
It's important to say that this hunt wouldn't have been possible without the deep collaboration between Beretta USA, Hunt Like A Girl and NSSF. Beretta didn't just provide equipment; they brought legacy. Their 500-year tradition in firearms was woven into everything we touched, from the smooth action of their 20-gauge shotguns to the warmth and functionality of the women's tactical and hunting gear. The women didn't just use Beretta gear; we lived in it.
And Hunt Like A Girl, what a force. Their team of women brought experience, mentorship and soul to every corner of the field. Their approach to safety, empowerment and connection reshaped how many of our first-time hunters viewed themselves, not just as students, but as emerging participants in something powerful.
Bringing Women In: Changing the Invitation
For generations, women were often excluded from hunts. Fathers and brothers hunted, but the girls stayed home. That's changing and Hunt Like A Girl is at the front of that shift.
One participant told me she'd always been curious about hunting, but no one had ever invited her. Another said, "My dad hunted my whole life, but he never thought to bring me."
That's what +ONE is here to fix. We don't need to talk people into loving the outdoors. We need to invite them in.
Your Invitation
If you've ever wondered whether inviting someone afield makes a difference, let me assure you - it does, because I've seen it. I've seen it in the eyes of women who once said, "I could never do that," and now say, "When can I go again?"
So, I'll leave you with this: Take the pledge. Invite someone. Be the +ONE that changes everything.
Want to experience this hunt from a Newbie's Perspective? Check out this article:
Win a Waterfowl Hunt for Two in Saskatchewan’s Premier Flyway
If waterfowl hunting is on your bucket list—or if you’re ready to experience it like never before—this is the giveaway you don’t want to miss.
North American Outdoorsman, in partnership with NSSF — The Firearm Industry Trade Association, is giving one lucky hunter and a guest the opportunity to experience a fully guided, world-class Saskatchewan waterfowl hunt from October 1–4, 2025 with Aurora Skies Outfitting. The total prize value is $4,990 USD, plus bonus hunting gear from top industry sponsors.
Located in one of the most productive flyways on the continent, Aurora Skies Outfitting delivers unforgettable waterfowl action, comfortable lodging and exceptional hospitality. Whether you’re a seasoned wingshooter or someone looking to take their first trip north, this is the perfect opportunity to chase ducks and geese in a setting known for its sky-darkening flocks and scenic prairie landscapes.
Don't miss your chance to win! This contest ends July 30th, 2025.
You may also be interested in:
https://www.letsgohunting.org/resources/articles/game-birds/a-public-lands-waterfowling-master-plan/
https://www.letsgohunting.org/resources/articles/game-birds/waterfowl-hunting-gear-guide/
https://www.letsgohunting.org/resources/articles/explore-hunting/conservation-organizations-to-know/
https://www.letsgohunting.org/resources/articles/recipes/wild-goose-and-pineapple-stir-fry/
Located in one of the most productive flyways on the continent, Aurora Skies Outfitting delivers unforgettable waterfowl action, comfortable lodging and exceptional hospitality. Whether you’re a seasoned wingshooter or someone looking to take their first trip north, this is the perfect opportunity to chase ducks and geese in a setting known for its sky-darkening flocks and scenic prairie landscapes.
