Turkey Leg Stewed in Red Wine

Editor’s note: The collection of recipes was compiled from one of the largest private collections of cookbooks from the 17th to 19th centuries and the language was carefully adapted to modern usage.

Season a turkey leg with salt and pepper and brown it in bacon rendered with light butter. Add finely chopped vegetables (celery, yellow tomatoes, onions, turnip) and roast them. Then pour red wine and stew the turkey leg in it for about 90 minutes. If necessary, add a little beef broth from time to time. Then take out the poultry, remove the bone and cut the meat into slices. The sauce is passed through a sieve, bound with a little flour, stirred in the sour cream and seasoned with paprika.

Our tip: Use bacon with a fine, smoky note!

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