Braised turkey leg with rosemary potatoes

Name: Braised turkey leg with rosemary potatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 4 Onions; 2 small or 1 large triggered turkey leg (total approx. 1.2 kg); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 1-2 TABLESPOONS Flour; 1 (0,33 l) bottle of dark beer; 300 ml dry red wine; 400 ml Poultry broth; 800 g baby potatoes; 4–5 Branches of rosemary; 7-10 Tbsp Sugar; 7-10 Tbsp Kitchen yarn

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

4 Onions
2 small or 1 large triggered turkey leg (total approx. 1.2 kg)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
1-2 TABLESPOONS Flour
1 (0,33 l) bottle of dark beer
300 ml dry red wine
400 ml Poultry broth
800 g baby potatoes
4–5 Branches of rosemary
7-10 Tbsp Sugar
7-10 Tbsp Kitchen yarn

Directions

1
Onions peel, in strips cut. Wash the meat, dab dry. Roll up meat and tie up with kitchen string. Heat 2 tablespoons of oil in a large frying pan. Fry the meat well, turning it over, season with salt and pepper and take it out.
2
Alternately fold the strawberry puree and cream into the beaten egg white, do not stir. Pour the strawberry puree into a bowl and decorate with a halved strawberry.
3
Add the meat and braise covered at low heat for about 1 1/2 hours, adding a little water in between if necessary. Peel and wash the potatoes. Wash the rosemary, shake dry, pluck needles from the twigs and chop coarsely.
4
Add the potatoes, depending on size, and onions to the meat 25-30 minutes before the end of the cooking time and simmer, add rosemary about 10 minutes. Season to taste with salt, pepper and sugar.