Quince and turkey goulash with sea buckthorn

Ingredients for 6 servings:

• 2 tbsp olive oil
• 2 large onions
• 1 kg turkey leg(s) without bones, with skin
• 1 large quince(s)
• ¼ liter juice (apple-sea buckthorn juice or 1/8 l sea buckthorn elixir)
• 1 tsp, levelled allspice, freshly ground
• 1 tsp, levelled black pepper from the mill
• 1 tsp, heaped salt
• n. B. water
• 6 tsp, heaped crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Skin the turkey leg and dice it. Peel, core, and dice the quinces. Chop the onions and sauté them in olive oil until translucent. Add the turkey and quince cubes and pour in the apple and sea buckthorn juice or pure sea buckthorn juice. Add allspice, black pepper, and salt and top up with a little water. Then simmer the whole thing in a pressure cooker for about 10 minutes (about 20 minutes in a regular saucepan). Crème fraîche tastes great with it, so I garnish it with crème fraîche. I love raw beetroot with this dish and nothing else. It’s also delicious with boiled potatoes or rice.