Braised Turkey Wings


2 Large Turkey Wings                                                
Olive Oil
2 Slices of Diced Bacon                                               
1 Bay Leave
2 Large Carrots Diced                                                  
2 Tbl of Tomato Paste
2 Stalks of Celery Chopped                                         
1 Large Diced Onion
2 Cups of Chicken Stock                                              
1 Tsp of Salt
¼ Cup of Dried Ground Porcini Mushrooms               
1 Cup of Red Wine
1 Tsp of Salt                                                                 
½ Tsp of Black Pepper

In a large heated dutch oven add a tbl of olive oil and render down bacon until crisp. Remove bacon and put
wings in the hot oil searing them on all sides until golden. Remove wings and add the carrots, celery and onion
and cook them down till slightly soft.

Add tomato paste to the pan mixing it in with the vegetables until they begin to caramelized, then add the garlic
and mix until garlic has become incorporated into the paste. Add wine and de glaze the pot scraping up all the
brown bits from the bottom of the pot. Once the wine has fully evaporated add the ground mushrooms, mix and
then add the stock with the bay leaves and bring it to a boil.

Put the wings back in the pot and lower the heat down to a simmer. Cover pot and let wings slow cook for about
3-4 hours turning the wings occasionally for even cooking.  When wings are fall off the bone tender, and liquid
has reduced to a thick sauce, plate wings over some egg noodles, rice or cook up some polenta to add an
European touch to the meal. Yield serves 2-4