Bone the meat, remove the skin, cut into thumb-sized pieces. Remove the peel from the garlic and onion, cut into fine cubes. Remove the green from the carrots, scrape with a kitchen knife and cut in half lengthwise.
Clean the spring onions, cut into larger pieces. Thinly remove the skin from the kohlrabi and cut into wedges.
Brown the meat in a saucepan with hot rapeseed oil, add the onions and garlic and brown briefly. Add paradeis pulp, mix, dust with flour, lightly brown and extinguish with red wine, fill up with poultry stock, bring to boil. Add peppercorns, juniper, bay leaf, clove and lemon thyme, season with salt and pepper and cook for 15 to 18 minutes.
Sauté the vegetables in clarified butter, add a little clear soup, cook until tender, season with salt and pepper. Sauté the sparrows in clarified butter and season with salt, pepper and nutmeg.
Serve:
Arrange ragout on plates, evenly distribute vegetables on top, arrange sparrows to one side and garnish with lemon thyme.
529 Kcal – 20 g fat – 40 g egg white – 41 g carbohydrates – 3 Be (bread units) : O title : Ragout of turkey top leg with spring vegetables and : > egg spaetzle.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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