Sauerbraten from turkey breast

Ingredients for 3 servings:

• 500 ml red wine, dry 14%, possibly more
• 1 onion(s)
• Carnation(s), 2-5
• 2 bay leaves
• 2 grains allspice, ground
• 13 peppercorns, ground
• 1 tsp mustard seeds
• 700 g turkey breast
• oil
• 4 dates or 1 tbsp sultanas
• Salt
• Sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 4 days; Total time approx. 4 days 30 minutes

gluten-free, egg-free and dairy-free

Stud the onion with cloves. Bring red wine (if desired) to a boil with the onion, bay leaves, mustard seeds, allspice, and peppercorns (the meat should be covered), then let it cool. Place the turkey breast in a bowl and cover with the marinade. Cover and let marinate in the refrigerator for 3-5 days, turning occasionally. Then rinse the meat, pat dry, and sear on all sides in hot oil. Deglaze with red wine, add the studded onion from the marinade and the dates or raisins, and braise the meat over low heat until tender. The time depends on the thickness of the meat; about 40-50 minutes. Add a little more red wine every now and then. When the meat is cooked, remove it and keep warm. Remove the cloves from the onion, puree the onion in the sauce, and season the sauce with salt and sugar. Cut the meat into nice slices and serve in the sauce. Potato dumplings made from raw potatoes are a delicious accompaniment. http://www.chefkoch.de/rezepte/284981107088014/Kartoffelkloesse-aus-rohen-Kartoffeln.html