Summary

Ingredients

• 1 turkey leg (s) (thigh)
• salt
• pepper
• Spice mix, dried game spices
• some oil, e.g. rapeseed oil
• 1 onion (s), cut into rings
• 1 bunch soup greens (carrot, celery, leek), cleaned and finely chopped
• liter ⅛ red wine, tart
• Game stock, alternatively poultry stock
• Starch flour, or locust bean gum, 2g, sifted
• 2 teaspoons jam
• Creme legere or Creme fraiche
• Cognac, to taste

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Instructions

1. Rub the POK with the spices. Fry in the fat on all sides, fry the soup greens briefly, then pour in the red wine and fill up with game stock; the side of the skin should be on top and not be covered with liquid. Cover and cook in the oven at 180 ° for 1 hour.
2. Put the leg from the pot aside and let it rest a little so that the meat juices can spread out again and do not leak.
3. During this time, pour the stock through a sieve, remove the cooked vegetables (or puree in the stock and make the sauce thicker!), Degrease. Stir in the jam, bind with the starch and, if necessary, flavor with the cognac. Possibly. Season again and refine with cream.
4. Cut the meat bite-sized and heat it in the sauce.
5. Ribbon noodles and red cabbage, roasted porcini mushrooms, broccoli, Brussels sprouts or salsify taste great with it!