Braised Turkey Leg with Beans and Tomato Vegetables

A bean recipe for every taste:

Rinse the turkey top leg, dry it, remove the bone accurately with a sharp kitchen knife. Along the place where the bone was cut the top leg into 2 pieces. Rub both pieces with pepper and salt and sear them in a deep frying pan or casserole, first on the skin side, then all around. Add the diced onion and garlic and sauté. Extinguish with a glass of water, season a little with salt. Turn the turkey pieces skin side up to the other side, they should be no more than halfway in the roasting juices. Cover and simmer on medium heat for 45 to 50 minutes, adding water in between and occasionally basting the meat pieces with the gravy. After half an hour, add whipped cream, lime juice and zest, green pepper and kitchen herbs, continue steaming. Just before the end of the cooking time, turn down the temperature until the broth stops boiling and add the mustard. Finally, remove the pieces of meat from the broth, rest briefly and cut into slices. Season the sauce with salt and a pinch of sugar, if it is too thin reduce it or thicken it with a little bit of cornflour mixed with cold water. Serve meat in portions or on a platter with sauce poured over it.

While turkey pieces are steaming until tender, blanch beans and drain well. In a saucepan

Related Recipes:

Wild Boar Leg with Honey – CrustSkin the leg of wild boar, trim excess fat. Tie the leg together. Grind the rosemary needles, juniper berries... Turkey Legs with Mushroom Stuffing and Diced PotatoesFor the mushroom filling, clean the chanterelles dry, cut into quarters and fry in a little rapeseed oil. Dice... Leg of Venison After Grandma Gmilkowsky*6-8 servings depending on the size of the leg and the number of dishes. Wrap the leg of venison in a vinegar... Venison Leg with Red Wine ShallotsFor the venison leg with red wine shallots, soak the cinnamon sticks in red wine overnight. Heat butter in a... Turkey Meat – Versatile and Tender – InfoTurkey, Meleagris galopavo liter, domestic fowl descended from the wild turkey. Males, turkeys, grow up to 7... Turkey with Apple and Nut StuffingPreheat the oven to 200 °C. Coat a grease pan with the oil, rinse and dry the turkey inside and out. Rub the... Rolled Turkey Breast with Black Forest HamPreparation turkey breast: Fry finely diced onion and bacon in 30 g clarified butter until translucent. Then... Roasted Leg of Suckling Pig3-4 cloves of garlic a little lard lard *Spanferkelin pratem with fil guot semladorttem* Clean the leg, dab... Leg of Venison in Juniper CreamSkin the leg of venison and loosen it a little bit at the long bone. Season with salt and pepper and rub with... Leg Meat BraisedFor the braised leg meat, clean and coarsely chop the root vegetables, peel and coarsely dice the onion. Salt...