Rosemary and Balsamic Stewed Turkey in Cherry
2 servings
60 minutes
Braised turkey with rosemary and cherry balsamic sauce is a harmony of refined taste and exquisite aromas. This recipe has roots in European cuisine, where rosemary is traditionally used to add depth to meat dishes. Tender turkey fillet infused with spices and garlic gains rich flavor from the balsamic vinegar marinade. Cherry jam adds subtle fruity notes, creating an interesting contrast between light acidity and sweetness. This dish is perfect for a cozy family dinner or a festive lunch when you want to impress guests with an unusual flavor combination.
1
Rinse the turkey fillet in cold water.
- Turkey fillet: 700 g
2
Place in a marinade bowl; add olive oil and balsamic vinegar - mix well.
- Olive oil: 5 tablespoon
- Balsamic glaze: 30 ml
3
Then add coriander, clean fresh rosemary, and rub the collected petals into the turkey meat.
- Ground coriander: pinch
- Rosemary: 2 stems
4
Add black ground pepper and salt to taste.
- Ground black pepper: to taste
- Salt: to taste
5
Slice the onion, and cut the whole garlic into four pieces. Make incisions in the meat and place the garlic inside.
- Pearl onions: 0.5 head
- Garlic: 4 cloves
6
Grate the onion and let it marinate for half an hour.
7
Bake in foil for 30 minutes at 220 degrees, then open the top layer of foil and drizzle with cherry jam.
- Berry confiture: 3 tablespoons