Episode 9 – Bourbon-glazed turkey breast with cream sauce over fettuccine pasta
By Ken Perrotte
In this edition of Cooking with Colton by the Outdoors Rambler, produced in concert with The Hunting Wire, Ken and Colton make a smoked breast of wild venison, basted with a delectable glaze made from bourbon, brown sugar and butter. This smoky, sweet white meat is then sliced into thin, bite-size strips and added to a vegetable-laden skillet dish finished with a cream sauce. This dish is high in everything: carbs, protein, fiber. It is definitely a filling meal. Try it out. For more videos from the series, plus a bunch of blogs, images and videos related to hunting, fishing, travel, and - yes - recipes, go to www.outdoorsrambler.com.