Game Meatballs with Potato-Marshmallow Mash

Ingredients

• 400 g starchy potatoes
• Salz
• 300 g marshmallows (peeled and cooked)
• 350 ml milk
• 1 pinch cinnamon
• 2 EL Butter
• 600 g venison leg (boneless)
• 120 g stale white bread
• 125 ml milk
• 3 shallots
• 1 Garlic clove
• 2 EL clarified butter
• 2 sprigs marjoram
• 2 sprigs thyme
• 1 TL orange zest (unprocessed)
• 2 TL sharp mustard
• 1 egg
• Salz
• Pfeffer (from the mill)
• muskat (freshly grated)
• 4 EL vegetable oil

Instructions

1. 1.

   For the mash, peel and roughly cube the potatoes and cook in salted water for about 20 minutes. In the last 5 minutes add 4-5 marshmallows.

2. 2.

   Wash the meat, pat dry and finely dice or use a coarse grater to shred it. Cube the stale bread and put it in a bowl. Boil the milk once, then pour over the bread. Peel and finely dice the shallots and garlic. Sauté in hot clarified butter and cook gently for about 10 minutes until soft. Rinse the marjoram and thyme, shake dry and pluck the leaves. Add to the shallot mixture. Mix the ground meat with the soaked bread, shallot mix, orange zest, mustard and egg well. Season with salt, pepper and nutmeg and taste. Shape into patties with wet hands and fry in hot oil for about 7 minutes per side.

3. 3.

   Drain the potatoes and marshmallows, let them steam briefly and mash with a potato masher. Warm the milk and stir in cinnamon and 1 EL butter. Season with salt.

4. 4.

   Slice the remaining marshmallows thinly and crisp them in leftover butter. Plate the mash with the marshmallow slices and serve with the planters.