Ingredients

  • 400 g wild turkey, cubed
  • 120 g pork fat, cubed
  • 2 oz finely grated parmesean reggiano or pecorino
  • 3 oz black raisins, soaked in boiling water until plump then finely chopped
  • 3 TBS finely minced fresh Italian parsley
  • coarsely ground black pepper
  • 2 TBS salt
  • 1/2 cup ice cold milk