Ingredients (for 6 persons) :
- 1 turkey leg
- 2 tomatoes
- 1 can of Portobello mushrooms
- 1 onion
- 1 l cider
- 2 tbsp maïzena (or flour)
- 25 g butter
- 3 tbsp oil
Cut the tomatoes coarsely and thinly chop the onion.
Heat the oil and butter in a casserole dish.
Brown the turkey leg on each side with the tomatoes and onions…a
few minutes is enough.
Remove the turkey leg, leave the juice, tomatoes and onions in.
Put the maizena in the casserole dish and whisk (to prevent lumps
forming, you can also dilute the maizena in hot water).
Add cider gradually while stirring.
Put the turkey leg back in and add the Portobello mushrooms.
Cook for 2h-2h30.
Check from time to time, add water if the sauce thickens too much.
The sauce must not be too thick, or too liquid, like a blanquette
Serve with rice.