So you’ve scored your trophy tom for the season and taken the Facebook photos, careful to get the bird’s beard and symmetrical tail fan in the shot. A tough, obstinate bugger wasn’t he? Expect the meat to be the same.

I probably can get most turkey hunters to agree that spring gobbler season satisfies nearly all the five senses — the smell of acorns and dew in the early morning, the sound of a throaty gobble of a tom, the sight of his majestic strut, the feeling of your heart in your throat as he draws nearer. However, when it comes to taste, there are some turkey hunters who wouldn’t rate the bird’s culinary merit any higher than shoe leather.

Just like there are secrets for the perfect mix of clucks and yelps, there are tricks in the kitchen to fix any stubborn tom.

Because wild turkeys are far more active than commercially raised turkeys, their muscles are more developed, which can lead to a chewy texture. Additionally, trophy gobblers, tough to score, are also tough-tasting when cooked.

Brining and tenderizing with a meat mallet are two great ways to remedy tougher cuts of wild game. In my experiences, wild turkey tastes like turkey — there is no gamey flavor — but requires a bit of TLC.

Turn that turkey into schnitzel and mix with a great-tasting marsala mushroom gravy and perhaps a liter of Dunkel weizen and enjoy a wild-game, German dinner.

WILD TURKEY SCHNITZEL WITH MARSALA MUSHROOM GRAVY

Makes 2 servings.

Turkey:

2 (8- to 10-ounce) wild turkey breasts

Brine:

8 cups water

½ cup non-iodized salt

¼ cup sugar

¼ cup black peppercorns

Dredge:

3 eggs, beaten

½ cup buttermilk

Flour

Panko bread crumbs

Gravy:

1 tablespoon butter

1 yellow onion sliced bi-julienne (julienne style in half)

1½ cups brown mushrooms, sliced

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon freshly minced garlic

1 cup marsala cooking wine

3 cups beef stock

1 tablespoon flour

Frying:

½ cup canola or peanut oil

4 slices Swiss cheese

Garnish:

Diced chives

To prepare turkey breasts: Butterfly both breasts. Using meat mallet, lightly pound to 1/8- to 1/4-inch thickness. In large bowl, combine water, salt, sugar and peppercorns. Add turkey breasts. Brine for 24 hours.

To dredge turkey breasts: In shallow bowl, combine eggs and buttermilk. Place flour in large bowl. Place panko in another large bowl. Rinse brined breasts. Throw breasts through bowl of flour. Dip into egg mixture. Drop into panko to cover all sides with crumbs. Set aside.

To prepare gravy: In medium saute pan, melt butter. Add onions. Saute onions on medium-low heat until soft. Add mushrooms, salt, pepper and garlic. Simmer for a few minutes. Deglaze pan with wine. Simmer until reduced to one-half or one-third of original amount. Add beef stock. Continue to simmer. Add flour. Simmer, stirring thoroughly and often, until slightly thickened. (Note: Add more flour for thicker gravy.)

To cook turkey breasts: Heat oven to 425 degrees. In large oven-safe skillet, heat ½ inch of canola or peanut oil on medium heat to 350 degrees. Place dredged turkey breasts in skillet. Cook until edges and bottom are golden brown. Flip over. Place in oven. Cook for 2 minutes. Top each turkey breast with 2 slices of cheese. Cook for 2 minutes.

To serve: Cover turkey breasts with gravy. Garnish with chives.