That's what was for dinner.

Sauté some coarsely-choped onions in clarified butter.

Cut the kid meat (about 1.4 kg/ 3.1 pounds total of kid leg), in fairly
large pieces, removing as much silverskin as possible. Make incisions
in the meat and insert a sliver of garlic into each one.

Brown the meat quickly in clarified butter in an open pressure cooker,
then deglaze with white wine (I used Grüner Veltliner).

Add the onions, a small canful of San Marzano tomatoes, chopped, and bit
of good broth (mixture of beef and chicken). Add some marjoram,
rosemary, savory, allspice, two cloves, a few juniper berries, a small
handful of Szechuan peppercorns, a small handful powdered dried (and
soaked) ceps (porcini) mushrooms with their soaking liquid), a few more
whole garlic cloves, salt and pepper.

Seal the pressure cooker, bring up to pressure over high heat, reduce
heat to as low as possible to maintain the pressure and let cook for 25
minutes. Let stand a bit, then release the pressure quickly.

Add sliced potatoes, seal the cooker again, bring up to pressure, lower
the heat and let cook for no longer than ten minutes. Remove from the
heat and let the pressure fall naturally.

Some things can taste nearly as good, but nothing can possibly taste or
smell better.

Victor