Turkey braised in red wine
2 turkey legs, cut into thighs and drumsticks
2 turkey wings
For the Marinade:
1 bottle red wine, preferably Pinot Noir or Burgundy
2 small onions, roughly chopped
2 celery sticks, roughly chopped
2 medium carrots, roughly chopped
4 garlic cloves, roughly chopped
1 bay leaf
For the Casserole
butter, for frying
150g/5½oz pancetta, cut into thick dice
15 button mushrooms
15 baby onions, peeled
100g/3½oz plain flour, seasoned with sea salt and freshly ground black pepper
1 carrot, sliced
1 celery stick, sliced
sprigs of thyme
1 bay leaf
flat-leaf parsley, chopped
A gorgeous casserole for a hearty winter supper. Great served with mashed potatoes and a crisp salad.
- Place all the marinade ingredients in a bowl, add the turkey pieces and leave to marinade for at least six hours or, preferably, overnight.
- Heat a large pan or flameproof casserole and add a knob of butter. Add the pancetta and lightly brown then remove it from the pan and set aside. In the same pan, cook the mushrooms and onions for a few minutes until they colour then remove them from the pan and set the pan aside.
- Remove the turkey from the marinade, strain the liquid over a bowl and discard the vegetables. Dip the turkey into the seasoned flour, shaking off the excess. Return the pan to the hob on a high heat and brown the turkey pieces on all sides. Turn down the heat and add the mushrooms, onions, carrot and celery along with the thyme and bay leaf. Pour in the strained marinade and simmer for one hour. Let the casserole rest for about 15 minutes then add the parsley and serve.