Turkey ragout

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Remove bones. Cut meat into large pieces. Mix 2 tablespoons of oil and wine. Season pieces of meat with salt and pepper, add to the marinade and leave to stand for 30 minutes.

2. 2

   Peel and wash the potatoes. Clean, wash and quarter carrots and zucchini and cut them into large pieces. Wash mushrooms and dab dry. Peel and chop onion. Heat the remaining oil in a frying pan.

3. 3

   Remove the meat from the marinade, let it drip off a little, fry it well and take it out. Sauté potatoes, carrots, zucchini and onions in the frying fat. Wash the thyme. Add 2 stems of thyme and meat to the vegetables.

4. 4

   Deglaze with the marinade and chicken soup. Bring to the boil, cover and cook for about 25 minutes. Heat the fat in a pan, fry the mushrooms and add them to the meat 5 minutes before the end of the cooking time.

5. 5

   Stir in the sauce thickener, bring to the boil again. Season to taste with salt and pepper. Remove the leaves of the remaining thyme and sprinkle over the meat.