Turkey Leg and Wine Stew

12. February 2009 Duck + Game 0

How to get rid of one of the most awful wines I’ve received as a gift? Okay, to be fair, it was from one of those exchange gift things last Christmas when no one really knew who’s getting which. But two bottles of wine seemed like a good deal to me, so I picked them up and never let go until everyone had claimed one of their own. Unfortunately, it was like drinking liquid jam. One sip later, I knew the rest was going to be used for cooking.

At Fairway, I found a large turkey leg for $3.50. I never really deal with turkey unless it’s November, but I couldn’t really spend any more than what the bad wine was worth. I picked up one package and had the butcher chop it in three smaller pieces. I threw in a pound of green beans, also on sale for $1.99, and the remaining bacon from the fridge. Talk about cooking for less, but good. Top this with a fried egg and you’re good to go.

1 turkey leg, chopped in thirds
1 pound green beans, stringed, chopped in half
2 cups of wine
2 slices of bacon, chopped
3 cloves of garlic, minced
1 red onion, chopped
2 tbsps hot paprika
half a bunch of parsley, roughly chopped
oil, salt, pepper

1. In a large Dutch oven, cook bacon to render some fat. Remove browned bacon and set aside. Using the rendered fat, brown turkey legs, about 5 minutes each side. Remove from pot and set aside.
2. In the same pot, add some extra oil. Sauté garlic until light brown and onions until soft. Add green beans with paprika and toss to cook for about 5 minutes. Add back bacon and turkey leg pieces. Season with salt and pepper. Add wine and simmer, uncovered, for 5 minutes.
3. Add 2 cups of water to the pot and continue to simmer, covered, for 45 minutes. Toss in parsley, mix to combine well, and turn off the heat and serve.

Related post/s:
I cook more duck than turkey
I really do