Julekalkun i vin

I min familie har vi – bortset fra et par afstikkere (grillet and da Weberbølgen var ovre os og en gåsesteg, der smuttede ud af hænderne på min mor og smurte hele køkkenet ind i gåsefedt til stor fornøjelse for vores altid sultne cockerspaniel) – fået kalkun i rødvin juleaften. Det er en rigtig god og lækker måde at servere kalkun på, for den bliver vildt mør, og så er rødvinssaucen virkelig værd at skrive hjem om! Der er nogen, der siger, man skal bruge samme vin i maden, som man vil servere, men med mindre du vil blæse på det der med, at julen varer længe og koster mange penge, vil jeg anbefale at bruge en lidt billigere Pinot Noir i saucen (se her).

Fordi det er jul, og man godt må flotte sig, synes jeg nemlig, det er Markowitsch Pinot Noir Reserve 2013, der skal være kalkunens ledsager på denne særlige aften. Markowitschs Pinot Noir Reserve har den fjer i hatten, at den i 2006 i en blindsmagning blev kåret til at være den bedste Pinot Noir og dermed satte de andre deltagere, bl.a. det verdensberømte Domaine de la Romanée-Conti til vægs. Det er altså en østriger med kultstatus, vi har med at gøre. Det gode er, at den har noget at have det i, for den er lokkende, frugtig og lækker med en intens smag af røde bær og krydderier. Generøs og med fylde og tanniner nok til at stå mål med kalkunens rødvinssauce, der er blevet dyb og smagsmættet ved at koge i så mange timer. Match made in heaven og  5 ❤️❤️❤️❤️❤️ til vinen herfra! Vinen er på tilbud i disse dage hos Supervin til 279,95 kr. mod 449,95 kr. normalt.

 

Kalkun i rødvin * 4 personer

Ingredienser

8 skiver bacon

Indmad fra kalkunen (evt. kyllingelever)

½ pakke smør

1 stort løg

2-3 fed hvidløg

1 lille kalkun (3-4 kg)

1/2 flaske rødvin

½ l god bouillon

Timian, laurbærblade, persille og rosmarin

500 g svampe (evt. tørrede karlojohan)

2 spsk. hvedemel

Salt & peber

 

Sådan gør du

4 timer inden julemiddagen

Skær bacon og indmad fra kalkunen i små stykker. Smelt et par skefulde smør i en tykbundet gryde, og brun begge dele sammen. Hak løg og hvidløg, og tilsæt det, når kødet er godt brunet. Løg og hvidløg skal ikke tage farve, men bare steges igennem, så det bliver klart. Tag nu bacon, indmad og løgene op på en tallerken.

Giv kalkunen godt med salt og peber – både indeni og udenpå. Brun den i resten af smørret i gryden – tilsæt evt. lidt mere smør, hvis du synes. Sørg for at brune den på alle sider. Kom nu bacon, indmad og løgene tilbage i gryden. Hæld vin og bouillon ved og glem ikke at lægge godt med friske krydderurter i gryden. Væsken behøver ikke dække kalkunen, men der skal nu et tætsluttende låg på. Lad den stå og simre ved lav varme i ca. 3 timer, mens du pynter juletræ og smutter mandler til risalamanden.

 

Efter cirka 2 timer

Rengør champignonerne, skær dem i kvarte, og steg dem i smør på en pande. Put dem ned i saucen til kalkunen, og lad dem koge med det sidste kvarters tid.

Tag kalkunen op af saucen, og lad den hvile under stanniol og et viskestykke. Tag også krydderurterne op og kassér dem. Bring saucen i kog, og pisk smørbollen i, så den jævner saucen. Smag til med salt og peber. Skær kalkunen ud og servér den med rødvinssauce og aspargeskartofler drysset med persille.

 

Se flere PINOT NOIR-favoritter her!

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