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🍽️ Game Poultry Minced Meat with Mashed Potato Topping (Hachis Parmentier)

590 kcal · 30 min · 4 servings

Ingredients

• 300 g floury potatoes
• salt
• 2 onions
• 500 g game poultry (kitchen-ready, skinless, e.g. drumsticks)
• vegetable oil
• 1 tbsp tomato paste
• 100 ml port wine
• 50 ml poultry stock
• 1 pinch ground cinnamon
• 1 pinch ground allspice
• 2 crushed juniper berries
• pepper (from the mill)
• 2 tbsp blackcurrant jelly
• 60 ml lukewarm milk
• 20 g butter (in small pieces)
• 40 g freshly grated Alpine cheese

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into large chunks.
3. 3. Cook the potato pieces in boiling salted water for 25 to 30 minutes until tender.
4. 4. Peel the onions in the meantime.
5. 5. Finely chop the onions.
6. 6. Rinse the game poultry meat.
7. 7. Pat the meat dry with a kitchen towel.
8. 8. Cut the meat into very small cubes.
9. 9. Mince the meat cubes further until they are fine.
10. 10. Heat 2 tablespoons of oil in a hot pan.
11. 11. Sauté the chopped onions in the hot oil until translucent.
12. 12. Add the minced meat to the pan.
13. 13. Sear the meat briefly.
14. 14. Stir the tomato paste into the pan.
15. 15. Deglaze the mixture with the wine.
16. 16. Pour in the meat stock.
17. 17. Add the spices.
18. 18. Season the mixture with salt and pepper to taste.
19. 19. Simmer the ragout over medium heat for approx. 10 minutes.
20. 20. Continue cooking until the liquid has almost completely evaporated.
21. 21. Stir the jelly into the meat mixture.
22. 22. Taste the filling one last time and adjust seasoning.
23. 23. Distribute the meat mixture into ovenproof individual dishes.
24. 24. Preheat the oven to 200°C top and bottom heat.
25. 25. Drain the cooked potatoes.
26. 26. Let the potatoes steam dry in the colander.
27. 27. Press the potatoes through a potato ricer.
28. 28. Process the potatoes with the milk to create a smooth mash.
29. 29. Season the mashed potatoes with salt, pepper, and nutmeg.
30. 30. Spread the mashed potatoes evenly over the ragout in the dishes.
31. 31. Cover the mash with small pieces of butter.
32. 32. Sprinkle the dish with cheese.
33. 33. Bake the dish in the preheated oven for 20 to 25 minutes.
34. 34. Remove the dish from the oven.
35. 35. Serve the Hachis Parmentier immediately while hot.

Nutrition per serving

• kcal: 590
• Protein: 29 g · Fett/Fat: 40 g · Carbs: 23 g