Summary

Ingredients

• 2 small legs, from the turkey, ready to cook
• sea-salt
• pepper
• 4 tablespoon oil (olive oil)
• 2 onions)
• 1 clove garlic
• 125 ml meat stock
• 375 ml light beer
• 2 carnation (s)
• 0.5 stick ½ cinnamon
• 1 pinch cayenne pepper
• 2 tablespoon tomato paste
• 50 g raisins, unsulphurized
• 1 apple
• 1 teaspoon potato flour / cornstarch

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Instructions

1. Rinse turkey legs, dry + rub with salt + pepper. Heat the oil, fry the legs on both sides. Finally fry the finely diced onions + garlic. Pour hot meat stock + 125 ml beer. Add the cloves + cayenne pepper + tomato paste. After boiling, cover and simmer over low heat for 1 hour. Wash the raisins + add the rest of the beer after 30 minutes. Cook the grated apple for the last 10 minutes. If the sauce is not creamy, bind it with mixed cornstarch. Season to taste sweetly hot with salt + cayenne pepper. Serve with rice.
2. Since the turkey legs are often very large, I prepare everything in a pressure cooker, all ingredients except for a small remainder of the beer + the cornstarch, including turkey legs, sometimes seared sometimes not, leave for 30-40 min, under pressure, then they can be Tendons + bones, remove well, then heat the sauce again + season to taste with beer + the spices.