Summary

Ingredients

• 2 turkey breast fillet (s) or rabbit meat
• 2 carrot (s)
• 3 small onion (s)
• 200 ml white wine, dry
• 2 bay leaves
• 1 sprig thyme
• 0.5 teaspoon ½ black peppercorns
• 3 tablespoon oil
• Salt and pepper, black
• some flour for dusting
• 200 g mushrooms (e.. porcini mushrooms, mushrooms, chanterelles, chestnuts)
• 0.5 ½ bunch parsley
• 1 tablespoon butter
• 200 g ribbon noodles, reen, thin ones
• 2 tablespoon double cream
• 1 tablespoon Dijon mustard

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Instructions

1. Rinse and dry the turkey breast briefly. Peel and roughly cut 1 carrot and 1 onion. Put the meat in a bowl and pour over the wine. Add the bay leaves, sprig of thyme and peppercorns. Cover and cool overnight.
2. The next day, remove the meat from the marinade, sift through the stock and collect it. Peel and finely dice the remaining carrots and onions, except for one. Heat the oil and fry the meat vigorously in it. Add the diced vegetables and fry briefly. Salt, pepper and lightly dust with flour and pour in about half of the collected brew. Cover and simmer over low heat for about 40 minutes. Gradually pour in the remaining marinade.
3. Clean and chop the mushrooms. Peel the rest of the onions, cut in half and cut into wafer-thin slices. Wash, dry and chop parsley. Melt the butter in a pan and fry the mushrooms, onion and parsley in it, season with salt and pepper.
4. Preheat the oven to the lowest setting. Cook the pasta in a saucepan according to the instructions on the package. Take the meat out of the casserole and keep it warm on a fire-proof plate in the oven. Puree the vegetables in a saucepan, stir in the double cream and mustard, season to taste.
5. Drain the pasta, put the meat in the sauce again and let it get hot. Sprinkle with mushrooms and serve with the pasta.
6. Optionally, the dish can also be prepared with rabbit. For two people you calculate about 800 g ready-to-cook rabbit (e.g. two pieces each from the back and two from the leg).