John Myers
Contents
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Ingredients
- 4 piece Turkey leg
- 4 piece Onion white
- 2 piece Carrot
- 1 piece Green peppers
- 3 piece Clove of garlic
- 1 piece Leek
- 1 handful Roasted peanut
- 1 stem Fresh thyme
- 1 stem Rosemary fresh
- 0,25 Cup Dried forest mushrooms
- 1 bunch Mugwort
- 40 g Finely chopped sauce gingerbread
- 3 liter Forstmeister'S Marinade s.m. Cookbook
- 0,5 Cup Cooking oil
- 1 shot Whiskey
- Salt
- Pepper
- Potato starch flour
- Cloves
Instructions
- Prepare the Forester's marinade (see cookbook). (plus the peanut shells!)
- Place the turkey legs in the hot marinade and cover and leave to steep for about 24 hours.
- The next day, first lightly toast the peanuts in the oil, remove them, mix with the dried mushrooms, chop them together finely and set aside.
- Put the roasted oil from the peanuts in a roasting pan and fry the well-dried legs all over.
- At the end of the searing process, add the root vegetables and the clove-studded onion halves and the mugwort bouquet and braise with them.
- At the end of the searing process, roast the tomato paste, pull the nut, mushroom and sauce cake mixture into the tomato paste, stir well and flambé with the whiskey.
- Now fill up with 2-3 liters of the marinade (depending on the size of the roaster) and cook in the oven for 2 hours at 130 ° C.
- Before serving, remove the legs from the sauce, strain them through a sieve and serve the legs with braised cabbage (see cookbook) and Thuringian dumplings.
Nutrition
Serving: 100gCalories: 587kcalCarbohydrates: 1.3gProtein: 0.9gFat: 62.7g
