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Nearly any boneless meat can be made “Schnitzel” style. We use wild turkey breast as an example here, but many other meats work fine. It’s just a generic term meaning a boneless cut of meat (normally without much connective tissue) pounded to make thin and Read More …
This is a standard recipe meant for chicken breast or veal, both naturally quite tender. Venison or any tough cut should be tenderized first unless you have an exceptionally tender cut.
This is a great generic bratwurst recipe, and wild turkey meat is a fine base for sausage. But wild turkey is as lean as meat gets, so fat is a critical factor.