About this recipe:Lean meat and chunky vegetables make this dish both healthy and satisfying. Try serving with Potatoes Boulangère (on this website) or French bread.
2 tablespoons plain white flour
Salt and black pepper
500 g (1 lb 2 oz) turkey steaks
2 rashers back bacon, rind cut off
2 tablespoons olive oil
250 g (9 oz) baby carrots
1 stick celery, chopped
250 g (9 oz) button mushrooms
250 g (9 oz) shallots, left whole
750 ml (1 pint 7 fl oz) light red wine
600-700 ml (1 pint-1 pint 5 fl oz) chicken stock
4 large cloves garlic, chopped
1 large bouquet garni, or 4 sprigs of fresh parsley or thyme and 1 bay leaf tied together
To garnish: sprigs of fresh chervil or parsley
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Put the flour, salt and pepper into a large plastic bag. Cut the turkey into 2.5 cm (1 in) cubes, add them to the bag and shake to coat them evenly.
Cut the bacon into strips and put them into a flameproof casserole over a very low heat. Fry the bacon until the fat melts in the pan, stirring frequently, then remove it and set it aside.
Add 1 tablespoon of the oil to the bacon fat and fry the turkey over a medium heat for 2-3 minutes until lightly browned all over: if it starts to burn, add 1 tablespoon of water to the pan and stir. Remove the turkey and set it aside.
Add the remaining oil to the casserole and cook the carrots, celery, mushrooms and shallots for about 5 minutes, or until softened and lightly browned. Remove them and set aside.
Increase the heat, add the wine and scrape up the sticky meat juices. Boil the mixture until it has reduced by half, then add the stock, return to the boil and cook until it has reduced by a third.
Return the bacon, turkey and vegetables to the casserole with the garlic and bouquet garni or the bunch of herbs. Reduce the heat and simmer, uncovered, for 20-30 minutes until the turkey is tender and the sauce is quite dark and syrupy. Remove the bouquet garni, or herbs, and serve garnished with fresh herbs.
This was quite yummy, although I didn't wait quite as long as supposed to to get the thick sauce. We used the leftover sauce as stock the next day in a risotto
The turkey was a little chewy, but the small pieces were fine, so I should have cut it up a bit more - 30 May 2011