Wild Game Mince with Mashed Potato Topping (Hachis Parmentier)
Wild Game Mince with Mashed Potato Topping (Hachis Parmentier) is a recipe with fresh ingredients from the wild game category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g starchy potatoes
- Salt
- 2 onions
- 500 g wild game (ready to cook, skinless e.g., leg meat)
- Plant oil
- 1 tbsp Tomato Paste
- 100 ml port wine
- 50 ml poultry stock
- pinch ground cinnamon
- pinch ground allspice
- 2 crushed juniper berries
- pepper from grinder
- 2 tbsp black currant jam
- 60 ml lukewarm milk
- 20 g butter (in cubes)
- 40 g freshly grated Bergkäse cheese
Instructions
-
1.
Peel, wash and roughly chop the potatoes; boil in salted water for 25-30 minutes.
-
2.
Meanwhile peel and finely dice the onions. Wash the meat, pat dry, cut into very small cubes and mince.
-
3.
In a hot pan with 2 tbsp oil sauté the onions until translucent. Add the meat, brown briefly, stir in tomato paste and deglaze with wine. Pour in stock and add spices. Season with salt and pepper; simmer on medium heat for about 10 minutes until liquid has almost evaporated. Stir in jam, taste, and spread into oven‑proof ramekins.
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4.
Preheat the oven to 200 °C (top and bottom heating).
-
5.
Drain the potatoes, let them steam dry, mash through a potato ricer with milk until smooth. Season with salt, pepper and nutmeg. Spread the mash over the ragout, top with butter cubes and cheese, bake in the preheated oven for 20-25 minutes. Remove and serve immediately.
