Pickled turkey and leek escalopes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Finely dice the bacon. Peel and finely dice the onions. Clean, clean and slice the mushrooms. Fry bacon in a large pan until crispy. Add onion cubes and mushrooms in portions if necessary and fry until golden brown.

2. 2

   Set aside. Grate cheese. Wash the meat and pat dry. Season with salt, pepper and paprika powder and place in a large greased casserole dish (approx. 45 cm long). First spread cheese, then onion and mushroom mixture on top. Clean, wash and cut the leek into rings. Spread on the mushroom mass. Mix crème fraîche, cream and hunter's sauce with the whisk of the hand mixer until smooth and pour over the mixture. Cover and chill for about 24 hours. The next day, cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 50-60 minutes.

3. 3

   Clean, wash and cut the leek into rings. Spread on the mushroom mass. Mix crème fraîche, cream and hunter's sauce with the whisk of the hand mixer until smooth and pour over the mixture. Cover and chill for about 24 hours. The next day, cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 50-60 minutes. Garnish with parsley and tomatoes. Delicious with fresh farmhouse bread

4. 4

   With 10 people:

Nutrition Facts

KCAL
810 kcal

CARBS
9 g

FATS
62 g

PROTEINS
59 g