Peru roast

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  • Orange: 1
  • Lemon: 3
  • Salt: to taste
  • Pepper: 4 grain
  • Clove: 4 grain
  • Laurel: 2 sheets
  • Peru: 1 large
  • Bacon: 125 g
  • Pork loin: 500 g
  • Veal: 500 g
  • Olive oil: 2 tablespoons
  • Onion: 1
  • Tomato: 2


Peru should be well washed, and put in a brine, in alguidar well the background to get all covered. This alguidar should be filled with water with plenty of salt, 2 or 3 lemons cut slices, an orange slices, 4 grains of pepper, 4 grains cloves, 2 laurel leaves. It should be 24 hours of standby time. Pulls back and put the drain well, hanging during some 2 to 3 hours, by putting it in the fridge for 24 hours.

Add the bacon, pork and veal with the kids, peru, pass them through a food processor, and saute them in olive oil, onion and tomatoes.

When the stew is ready, add the bread steeped in the broth and bring it back to low heat for 5 minutes. Stuff the turkey with this prepared and sew it out with a line for the filling does not exit. To stop peru, mix well, the lard with margarine, olive oil, Port wine, lemon juice and salt. Unta-if well on the outside.

You will then hot oven, watering once in a while with your own sauce. During the roasting the turkey should be chopped.

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