Turkey Burgundy

500 g turkey (fillet)

80 g butter
Which oil to choose? we'll show

2 glass red wine

2 h. l. starch

thyme, nutmeg, salt and pepper - to taste

Turkey meat cut into large chunks, season with salt, pepper, thyme and season with nutmeg and fry in margarine until golden brown. Pour the wine, cover and simmer until tender. Sauce thickened with starch and season to taste. Serve with vegetables or pasta.