Turkey ragout with grapes

Ingredients for 2 servings:

• 300 g turkey breast fillet(s)
• Salt and pepper, freshly ground
• ½ tsp juniper berries, crushed
• 250 g grapes, blue and green
• 2 shallots
• 2 tbsp oil
• 1 small can of chanterelles (200 g), or fresh
• 75 ml dry white wine
• 75 g crème fraîche
• lemon juice
• 2 tbsp parsley, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

hearty, with a sweet touch

Roughly shred the turkey breast fillet. Season with salt, pepper, and crushed juniper berries. Wash the grapes, halve them, and deseed them with a sharp knife. Peel and finely dice the shallots. Sauté the shallots in oil in a large pan until translucent. Add the turkey, stirring constantly, for 3 minutes. Stir in the grapes and chanterelle mushrooms and heat through. Deglaze with wine. Add the crème fraîche. Bring to a quick boil over high heat until reduced slightly. Season to taste with salt, pepper, and a little lemon juice, and serve sprinkled with parsley.