To start, place the meat pieces to marinate with the vinegar in a bowl. Reserve for half an hour in a cool or in the fridge.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Coñac turkey ingredients: |
| 1 kilogram of turkey fillets 1 cup of peas 5 cloves of rolled garlic 2 tablespoons of butter ½ green paprika unit ½ red paprik ½ cup of white wine ¼ cup of hot water ½ cup of white wine vinegar 1 pinch of oregano 1 pinch of dry parsley 1 pinch of nutmeg 1 pinch of white pepper powder 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Coñac turkey ingredients:
2. past this time, melts in a pan, wide enough, butter with the two tablespoons of oil and two of the garlic.
3. Sote the turkey pieces and add a tablespoon of cognac, nutmeg, salt and pepper to taste. We brown for about 3 to 5 minutes and leave right there for about 10 minutes more reserving this sauce.
4. Meanwhile, we prepare the dressing directly in an oven source. Add and mix olive oil, hot water, white wine, spices and the rest of the garlic.
5. cut the paprika in julienne and place at the fountain, alternating with the peas the turkey fillets and the sauce of the first preparation. It ends with a salt point.
6. Take the preheated oven and leave over medium heat for half an hour. If you see that all the liquid is consumed you can add a little more hot water.
7. Then we open carefully and put on each turkey a little melted butter of the first preparation we gave to the turkey. Finally we activate the gratin function and let everything be brown for 10 more minutes.
8. Serve the turkey to the hot cognac accompanied by rice with turmeric, cooked vegetables or mashed potatoes.
9. Health and good appetite.
