8 oz TURKEY CUTLET, gently lbed to an even thickness
1 oz olive oil
2 shallots, cut in half
1/2 c seedless red grapes, roasted with balsamic vinegar until just cooked
1 oz bourbon
2 tbsp Dijon mustard
1 Sprig fresh tarragon
2 oz TURKEY STOCK
8 c diced sweet onions
1 c unsalted butter
2 c currants
4 c cold water
As needed pine nuts
As needed cooked rice
As needed sugar snap peas, cooked
As needed fresh tarragon for garnish
In an ovenproof skillet, brown turkey cutlet in hot oil. Add shallots and grapes. Place the pan in a preheated 325 degree F oven.
When cutlet is done, remove cutlet from skillet and hold warm. Return skillet to stove top, add bourbon (which will flame), mustard, tarragon and stock, mixing all together.
Simmer to reduce, approximately 1 minute.
Cook diced onions in hot butter until soft. Add currants and cold water. Simmer 3 minutes.
Hold for service.
For each order, combine 2 ounces onion mixture, 1/2 ounce pine nuts and 1-1/2 cups cooked rice. Heat to serving temperature.
For each order, ladle bourbon sauce, shallots and grapes over warm turkey cutlets. Spoon rice pilaf onto warm dinner plate. Complete presentation with hot sugar snap peas. Garnish with additional tarragon.