Wild pot with coarse mash

Ingredients for Wild pot with coarse mash

Instructions for Wild pot with coarse mash

To prepare the Wild pot with coarse mash recipe, please follow these instructions:

Clean the meat for fat, tendons and barriers and cut it out into the tern

Clean the field champignon with a brush and a knife and remove the bottom of the stick

Chop the chopsticks roughly

Peel celery and carrots (or other root crops) and cut them into smaller cubes

Shake the bacon nuts in a thickened pot

Add the wild chicken and brown it until it gets color

Add the shallots, celery and carrots in the tern and brown it with the meat for a couple of minutes

Pour some red wine and / or a little broth over meat and vegetables and simmer for a few minutes

Add the cleaned ground champignon and simmer for a few minutes (avoid collapse and softening)

Season with salt, pepper, a pair of bay leaves, a pair of twigs of thyme and a pinch of sugar

Pour 2½ dl Milda Cremefine into the dish, stir slightly, turn down the heat, put on the saucepan and simmer and boil for approx. ½ hour (or until the meat is tender)

Peel the baking potatoes and cut them into coarse tern

Peel a butternut squash, chop it with a knife, remove the kernels with a spoonful of beef and fat

Boil potatoes and butternut squash together in salted water (or Knorr Kylllinge Fond) for approx. 20 min.

Pour the water and mash the potatoes and bake the squash roughly with a fork so that you can clearly distinguish between the white potato and the orange squash. Season with salt and a little pepper. Add if necessary. Mild Cremefine, if the mash is too dry

Serve the coarse mash into a ring in deep hot plates and fill the ring with the delicious and fragrant game pond in the middle

Ornaments. The mash with a pair of twigs fresh thyme or oregano


tips:
You can of course choose between different cuts of game meat and the choice of vegetables and mushrooms you can also vary according to season and family taste. You can also choose to serve rice or coarse bread instead of the coarse mash.