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Ingredients:

Turkey conserve:

• 1 turkey thigh
• 1 kg goose fat
• 5 gm of salt
• 20 ml of water
  
  

Pancake dough:

• 50 gm of buckweat flour
• 75 gm of wheat flour
• 2 whole eggs
• 10 ml of vegetable oil
• a pinch of salt
• 250 ml of milk

Tangy sauce:

• 50 gm of cranberries
• 10 gm of ground black pepper
• 40 ml of cider vinegar
• 100 ml of maple syrup
• 400 ml of wild game stock

Galzed cranberries:

• 80 gm of cranberries
• 20 ml of water
• 100 ml of maple syrup
• 1 sprig of rosemary

Garnishing:

• 4 stalks of chives
• 4 blueberry blossom
• 4 sprigs of rosemary

Methods:

• Salt the turkey thigh 12 hours before.  Melt the goose fat, adding a small amount of water ; cook th ethigh by simmering for about 2 hours.  Cool. and strip off and keep only the meat.
  
  
• Mix flour with eggs, salt and vegetable oil; add milk and let satnd for 2 hours, then use the mxiture to make thin crepes.  Palce 40 gm of turkey conserve in the middler of each crepe.  raise up and tie together the corners with a chive stalk to form a small pouch.  Keep warm.
  
  
• Break open the cranberries, soaking them with pepper and vinegar; add the maple syrup and the wild game stock and reduce the mixture to a semi-liquid consistency. Strain and rectify to taste.
  
  
• Sauté the fresh cranberries with water in a frying pan. Add maple syrup and rosemary blades and let simmer for 2 to 3 minutes.
  
  
• Surround the pouch with sauce in the centre of a plate; disperse the glazed cranberries in the sauce. Pierce pouch with a rosemary sprig and add a bleuberry blossom on top. Serve heated.

Comments:

• Makes 4 servings

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