Braised kangaroo leg from the pressure cooker

Ingredients for 4 servings:

• 4 kangaroo legs
• 60 g leek, sliced
• 120 g carrot(s), roughly chopped
• 100 g parsnip(s), peeled, roughly chopped
• 100 g celery, peeled, roughly chopped
• 1 onion(s), peeled, roughly chopped
• 3 clove(s) garlic, squeezed
• 1 tbsp oil
• ½ liter of salt water, not too salty
• ½ liter red wine
• 30 g butter
• 50 g wheat flour, type 812
• e.g. salt and pepper
• e.g. chili

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

with delicious sauce and braised with root vegetables

Briefly sear the legs all over in hot fat, then remove. Sear the prepared vegetables as well. Pour in salted water and red wine. Add the meat and cook in the pressure cooker for 1 hour on level II, or according to the instructions. Once the steam has evaporated, heat the butter in a second pot. Add the flour and brown, stirring frequently. Remove the pot from the heat and add some of the braising broth. Stir vigorously with a whisk. Repeat until the broth is gone. If there are any lumps of flour, blend with a hand blender. Bring to a boil briefly, stirring continuously, and season with salt, pepper, and chili. Heat the legs in the sauce. Then serve. This goes well with spaetzle, dumplings, bread dumplings, for example with red cabbage, Brussels sprouts, or salad.