1. Cut the peppers into quarters, remove the seeds, and cut the quarters into 2-3 cm pieces. Cut the spring onions into rings. Cut the turkey meat into 2cm pieces and season them with salt and pepper. 
  2. Heat the goose lard in a pan and grill the turkey medallions. Remove the meat and fry the pepper in the same pan. Reduce the heat and cook the peppers gently for another 5 minutes.
  3. When there are two minutes left, add the turkey medallions and the spring onions. Season with salt and Worcestershire sauce.


Ingredients for 2 people:
  • 1 red and 1 green pepper
  • 4 spring onions
  • 240g turkey breast fillet
  • Worcestershire sauce
  • 2 tablespoons LARU goose lard 
  • Salt and pepper