John Myers
Red Wine Turkey with Mediterranean Herbs
The perfect red wine turkey with mediterranean herbs recipe with a picture and simple step-by-step instructions.
- 2 Turkey lower legs
- 1 Carrot
- 1 Parsley root
- 1 Spring onion
- 1 tablespoon Mustard hot
- 2 Branches Thyme
- 2 Branches Rosemary
- 2 tablespoon Oil for frying
- 1 teaspoon Tomato paste
- 200 ml Dry red wine
- 200 ml Good meat broth
- Pepper and salt to taste
- Preparation: Rinse the turkey legs under cold water and pat dry again with kitchen paper, then brush all over with the mustard. Cut the carrot, parsley root and spring onion into pieces, pluck the herbs from the stems and finely chop. Preheat the oven to 200 degrees using a suitable mold.
- Preparation 2: heat the oil in a pan and fry the turkey legs until golden brown, roasting the diced vegetables on the side. Transfer the seared legs to the oven. Let the vegetables roast a little longer, because the precious roasting substances are important for a good sauce.
- When everything has got an appetizing color, briefly toast the tomato paste and then deglaze with the red wine. Bring to the boil once and pour the contents of the pan with the chopped herbs onto the thighs.
- Simmer the roasting set in the pan with the meat stock and pour it over the thighs as well. Cook at 180 degrees for about an hour. After this time, the meat should be done. Pour the sauce into a small saucepan and puree with a hand blender, season with salt and pepper and serve with the turkey legs.
- All types of pasta go well with it, but also rice or potatoes (as well as dumplings or puree). I served it with pasta from the freshness shelf and tender broad beans. We liked it very much.
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