Turkey thigh with mushrooms in red wine sauce
Turkey thigh with mushrooms in red wine sauce
Turkey thigh with mushrooms in red wine sauce
Preparation
Weigh the Dordogne Herb Mix and the Binding DS and mix these two products together.
Season the turkey thighs with this mixture.
Vacuum seal the spiced turkey thighs together with the Grand Veneur sauce, Brussels sprouts and mushrooms.
Cook everything in the steamer at 100% steam at 85 ºC until the turkey thighs reach a core temperature of 74 ºC.
Cool everything down again.
Divide portions as desired.
Ingredients
- 1000 g kalkoendij (z/b, ontpeesd)
- 200 g spruiten
- 200 g paddenstoelen (gemengd)
- 1000 g Verstegen Grand Veneur Saus
- 20 g World Spice Blend - Dordogne kruiden grof met zout (artnr 316683)
- 20 g Binding DS pure (artnr 371278)
