Fall recipes: Confit bacon wrapped wild turkey tenderloin from B&O American Brasserie

With the change of the seasons new items are available to use when creating wonderful meals at home or great restaurants such as B&O American Brasserie.

“The ingredients and time of year provide all the inspiration we need to create menus with more variety than any other time of year,” says Chef E. Michael Reidt.

• See a great interview with Reidt

When fall arrives, turkey comes to mind because of Thanksgiving. Reidt likes to take something so a humble turkey and pair it with apples and apple cider. He prefers to use wild turkey as opposed to farm-raised because it has a more pronounced and full flavor.His Confit Bacon Wrapped Wild Turkey Tenderloin with Roast Apples and Cider Glaze gives that cozy feeling you desire during the fall.

Confit Bacon Wrapped Wild Turkey Tenderloin with Roast Apples and Cider Glaze

Ingredients:

• 4ea. Wild Turkey Tenderloins
• 12 slices of thin sliced smoked bacon
• 4 ea. Greening or Northern Spy Apples (or your favorite)
• 1Quart Apple Cider
• ½ c veal stock
• 1 T brown sugar
• 3 quarts Olive Oil
• 2 sprigs Rosemary
• 4 Sprigs Sage
• 4 Sprigs Thyme
• 2 Cinnamon Sticks
• 16 ea. Pearl Onions
• 8 ea. Garlic Clove
• 4 ea. Juniper berries
• 4 sheets of plastic wrap
• Kosher Salt

Directions:
Lay out a piece of plastic wrap and layer 4 slices of bacon. Place tenderloin on top and roll the plastic so the tender forms a cylinder. Wrap tight and refrigerate for 1 hour. Repeat 3 more times. Remove plastic from turkey and preheat oven to 200 degrees. In a small sauté pan over medium heat season and sear turkey on all sides. Reserve sauté pan with rendered bacon fat for later. In a deep casserole dish place the oil, garlic, thyme, sage, cinnamon, juniper berries and place on the stove top on medium heat until the oil starts to bubble. Place turkey in oil, cover with foil, being sure turkey is submerged. Place in oven for 4 hours. Peal pearl onions. In a small saucepot place pearl onions with a touch of bacon fat and render until translucent. Add brown sugar and cook until dissolved. Add apple cider and veal stock and simmer until reduced by ¾. Bring sauté pan with bacon fat back onto medium heat. Slice apples lengthwise removing any seeds and add to pan with rosemary, crisp and season to taste. Remove Tenders from fat and slice into 3 medallions. Season with smoked salt. In center of plate place browned apples. Place turkey over apple and drizzle with glaze.

(Recipe serves 4)

Related article:  Chef interview with Chef E. Michael Reidt of the new B&O American Brasserie

B&O American Brasserie
2 North Charles Street
Baltimore, MD 21201
443.692.6172