Pan fried backstraps. Melt real butter in heavy fry pan. Add butterflied backstraps to hot pan. Cook about 2-4 minutes per side depending on thickness. About half way through add a couple tablespoons of red wine. Have a side of fried french green beans with them: Drain a can of french cut green beans, add to hot fry pan with melted real butter, pepper to taste, continually flip while cooking. They're ready when you start to see a little crispness to some on the edges.
Grilled wild turkey-from NWTF magazine: Chunk breast into 1 1/2" cubes, wrap in bacon, skewer and place on grill with mushrooms, peppers, onions and cherry tomatoes also on grill skewered. We did this at spring turkey camp from a fresh shot tom and it was very good. Add a side of fried french cut green beans-- yeah I'm in to those. Good eatin'.