Axel`s Vintner Pot

Summary

Ingredients

• 400 g turkey breast
• 150 g mushrooms, fresh
• 200 g rapes, pale seedless
• 200 ml grape juice, light
• 60 g bacon, lean, smoked
• 2 medium onion (s)
• 4 tablespoon oil
• 4 tablespoon crème fraîche
• Salt and pepper, whiter
• 1 tablespoon flour
• 3 tablespoon butter
• 200 ml white wine
• 400 ml cream
• Lemon juice, fresh

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Instructions

1. Wash the turkey breast, pat dry and cut into bite-sized pieces. Cut the bacon into strips. Dice the onions. Clean the mushrooms and cut into slices.
2. Heat 4 tablespoons of oil in a large pot over medium-high heat. Add the bacon strips and diced onions. Cook for 5-7 minutes until golden brown. Season the turkey pieces with salt and pepper, add to the pot, and cook for 3-4 minutes, stirring occasionally. Pour in the 200 ml of grape juice and set aside.
3. In a separate pan, heat 3 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 3-4 minutes. Sprinkle with 1 tablespoon flour and stir. Pour in the 200 ml of white wine and reduce by half over 3-5 minutes. Add the 400 ml of cream and stir to combine. Season with salt and pepper. Pour this sauce into the pot with the meat and stir to combine.
4. Wash the grapes and pluck them from their stems. Add to the pot. Stir in the 4 tablespoons of crème fraîche. Heat for 2 minutes, stirring occasionally. Ensure the turkey has reached an internal temperature of 74°C / 165°F. Season with salt, pepper, and fresh lemon juice to taste.
5. Serve over ribbon noodles.