Putensau meat from the upper leg

Since Aldi-Nord took the Putensau meat out of the program, I had actually planned to do it myself. But the breast meat was always a tad too dry, it should be a bit more delicious. It took a long time, but now it is done.

We need:

1 turkey top club, nice and big, so 1200 g maybe even boned by the butcher, otherwise you have to do it yourself
1 bottle of white wine vinegar 0.7 liter
the same amount of water (use bottle for measuring)
3 heaped tsp salt
4 heaped teaspoons of sugar
2 tsp of mustard seeds
2-3 sachets of gelatin in powder form
Laurel leaves, allspice granules, peppercorns, juniper berries and - very important: sliced ​​onions, at least two or three, depending on your taste.


Preparation:

If not already done, bones the upper leg and remove the skin. Put all the ingredients in a suitable pot. Meaning, the meat should be covered by vinegar / water brew. Bring to a boil and then reduce the heat and simmer for about 45 minutes to one hour. The meat should be almost through, not falling apart. Then it's time for a break. Therefore, it is best cooked in the evening, because now the meat should be cold in the brew. And that works best overnight.

If it is so cold, and the meat is sufficiently pulled in the broth, it is taken out and cut into portion sizes. I could also write that you should slice it, but turkey drumsticks seem to have something "slicing" against the phrase. In portions works in any case better. I hope nobody has poured away the cooking broth, because we need it now. Pour the broth through a strainer, but do not trap the liquid, please do not pour into the sink.

Lay the pieces of meat alternately with the onion slices in a Tupper-like, comparable container, so that as little air as possible (who likes, may also take Tupperware).
To estimate, how much cavity is still (sorry that the recipe here is almost scientific) and heat the appropriate amount of sifted broth with the gelatin. Normally, a small bag for 0.5 liter of liquid is enough. Please do not cook, just warm. And then about the meat. Cover it, let it cool and put it in the fridge. Let it boil for at least 48 hours, but then enjoy with fried potatoes and remoulade or mustard. Incidentally, it also tastes good on black bread. Good Appetite.