Red turkey leg

Ingredients for 3 servings:

• 1 m.-sized turkey leg(s)
• 1 stalk(s) leek
• 3 m.-large carrot(s)
• 1 slice(s) celery
• 1 bottle of red wine, dry, mulled wine also possible
• 10 cloves
• 10 grains of allspice
• 3 bay leaves
• 1 tbsp lemon juice
• salt and pepper
• 3 cloves garlic
• 1 tsp sugar
• 2 tbsp butter

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 20 minutes

Turkey leg in red wine from the Roman pot, simple but good!

Soak the Roman pot in water for about 15 minutes. Season the turkey leg with salt and pepper and place it in the Roman pot. Peel the root vegetables, cut into fairly small cubes, wash them, and add them to the turkey leg along with all the spices, garlic, sugar, lemon juice, and red wine. Let everything marinate overnight in the refrigerator and bake the next day at 180°C for about an hour. Then pour the stock through a sieve into a saucepan, let it reduce for a few minutes, and season again with salt, pepper, and sugar if desired. Finally, stir in the 2 tablespoons of butter. Delicious with potatoes or dumplings and red cabbage.