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🍽️ Game Meat Casserole with Swedes and Chestnuts

606 kcal · 30 min · 4 servings

Ingredients

• 400 g fresh chestnuts
• 500 g waxy potatoes (5 potatoes)
• 600 g rutabaga
• 30 g butter (2 tbsp)
• 2 onions
• 1 carrot
• 400 g game minced meat (e.g. wild boar)
• salt
• pepper
• 3 sprigs thyme
• 300 ml milk (3.5% fat)
• 200 g whipping cream
• nutmeg
• 150 g alpine cheese (45% fat in dry matter)

Instructions

1. 1. Score the chestnuts crosswise with a sharp knife.
2. 2. Place the chestnuts on a baking tray.
3. 3. Preheat the oven to 200 degrees (convection 180 degrees; gas: setting 3).
4. 4. Bake the chestnuts in the oven for about 20 minutes.
5. 5. Peel the potatoes and swedes.
6. 6. Wash the vegetables thoroughly.
7. 7. Cut the potatoes and swedes into small cubes of about 1 x 1 cm.
8. 8. Heat one tablespoon of butter in a large pan.
9. 9. Fry the swede cubes for 5 minutes over medium heat.
10. 10. Add the potato cubes to the pan.
11. 11. Fry the vegetables for another 5 minutes.
12. 12. Remove the vegetables from the pan.
13. 13. Set the vegetables aside.
14. 14. Peel the onions and carrots.
15. 15. Cut the onions and carrots into fine cubes.
16. 16. Add half of the onion cubes to the hot pan.
17. 17. Sauté the onions for 2 minutes over medium heat.
18. 18. Add the minced meat to the pan.
19. 19. Fry the meat for 5 minutes until it breaks into small crumbles.
20. 20. Season the meat with salt and pepper.
21. 21. Remove the chestnuts from the oven.
22. 22. Let the chestnuts cool for 5 minutes.
23. 23. Peel the cooled chestnuts.
24. 24. Heat the remaining butter in a clean pan.
25. 25. Fry the chestnuts, the remaining onions, and carrots for 3 minutes over medium heat.
26. 26. Wash the thyme.
27. 27. Shake the thyme dry.
28. 28. Pluck off the thyme leaves.
29. 29. Set half of the thyme leaves aside.
30. 30. Add the other half of the thyme leaves to the pan.
31. 31. Pour milk and cream into the pan.
32. 32. Bring the mixture to a boil for 1 minute.
33. 33. Blend the sauce until smooth.
34. 34. Season the sauce with salt, pepper, and a pinch of freshly grated nutmeg.
35. 35. Mix the minced meat with the potatoes, swedes, and chestnut sauce.
36. 36. Transfer the mixture to a baking dish.
37. 37. Grate the cheese.
38. 38. Sprinkle the cheese evenly over the casserole.
39. 39. Preheat the oven to 180 degrees (convection 160 degrees; gas: setting 2–3).
40. 40. Bake the casserole in the oven for 25 to 30 minutes.
41. 41. Bake the casserole until golden brown on top.
42. 42. Garnish the finished casserole with the remaining thyme leaves.
43. 43. Serve the casserole hot.

Nutrition per serving

• kcal: 606
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 52 g