Boneless wild turkey breast
1 c. flour
1 egg
3/4 c. milk
1 tsp. salt
1 tsp. pepper
Chopped chives (fresh or dried)
1 stick butter
Cracker crumbs
Vegetable oil for frying

Cut larger turkey breast portions into 1/4 inch slices, smaller pieces into 1/2 inch slices. Place between 2 sheets wax paper. Flatten to 1/8 inch by pounding lightly with the flat edge of meat cleaver or bottom of a skillet.

Place 1 pat of butter on edge of turkey breast. Add 1 teaspoon chives and roll, folding in edges to seal butter.

Make a batter by mixing flour, milk, egg, salt and pepper. Beat until smooth. Dip turkey rolls in batter, coat with cracker crumbs. Deep fry at 365 to 370 degrees until golden brown. Drain on a rack.