Ingredients: 1/4 cup all-purpose flour, 3/4 tsp curry powder, 1/4 tsp seasoned salt, 4 uncooked wild turkey breast slices (about 1/2 inch thick, 2 tbsps butter (divided), 2 tbsps olive oil (divided), 3/4 cup thinly sliced carrots, 1/2 cup thinly sliced celery, 1 cup pecan halves, 1/4 cup golden raisins, 1/2 cup dry white wine.

Directions: In a plastic food storage bag combine flour, curry powder, and seasoned salt, add the turkey breasts and shake to coat. In a 12" skillet heat 1 tbsp butter and 1 tbsp oil over medium heat. Add the coated breasts and cook for 3-5 minutes, or until meat is golden brown turning once. Transfer breast to a warm plate and set aside. In the same skillet, heat remaining 1 tbsp butter and oil over medium heat, add carrots, celery, pecans, and raisins. Cook for 5-8 minutes, or until vegetables are tender-crisp and pecans are toasted, stirring occasionally. Arrange slices over vegetable mixture. Pour wine around breast slices. Cook for 5-8 minutes, or until vegetable are tender and liquid in pan thickens, slightly. Serve with cooked brown and wild rice and a nice white wine.