Hunter's stew with turkey ham and brown rice

Ingredients

• 100 g Turkey breast
• 40 g Carrots
• 40 g Parsley root
• 5 g Oilve oil
• 5 g Oat flour
• 30 g Nature yogurt
• 0.05 pcs Bay leaves
• 4 pcs Black peppercorns
• 5 g Mustard
• 10 g Lemon
• 5 g Brown sugar
• 70 g Brown rice
• 0.2 g Salt
• 0.05 g Black pepper, ground

Method

1. Season the turkey breast with salt, fry in oil and place in a deep pan.
2. In the remaining oil, sauté the onion, carrot, parsley root and season with bay leaf, salt, lemon zest, pepper and juniper.
3. Add water and pour over the meat.
4. Cover with aluminium foil, simmer in the oven for 1 hour, turn, baste with water.
5. Add water if necessary. When it is done, slice perpendicular.
6. Puree or blend the steamed vegetables.
7. Remove the bay leaf and lemon zest.
8. Bring to the boil again and season with mustard, caramelized sugar and lemon juice. Thicken with sour cream and Graham flour, then bring to the boil again.
9. Pour over the meat. It can also be cooked in a crockpot.
10. Cook the brown rice in plenty of salted water and serve with the turkey.