Kangaroo leg with apricot, cranberry and fennel sauce

Ingredients for 2 servings:

• 400 g venison, from the leg of kangaroo (pre-cut into 2 pieces)
• 300 ml vegetable broth, homemade and strongly seasoned
• 100 g apricot(s), soft, dried
• 40 g cranberries
• 100 g fennel, net
• Sea salt, from the mill
• Pepper, colorful, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Recipe for a 3.5 l SC, 200 watts

Pour the broth into the pot and set the heat to high. Season the meat all over with salt and pepper and place it in the broth. Chop the apricots and place them over the meat, scattering the cranberries over the top. Thinly slice the fennel and place it on top. Cover and simmer for 1.5 hours, then reduce the heat to low for another hour. Remove the meat from the pot, puree the broth in the pot with a blender, and season to taste. Then it’s ready to serve. I served it with steamed spring onion potatoes from the wok.