Beet Stuffed with Minced Venison on Mashed Potatoes with Mushrooms

A delicious mushroom dish for any occasion!

Beet: Cut beet leaves small to about 2 cm above the bulb and brush under running water. Cook for about 45 minutes (depending on size) in enough salted water with apple cider vinegar, bay leaves, caraway seeds, sugar and cloves. Quench with cold water and peel off the skin.

Heat the oven to 180 degrees. Hollow out 4 beets and fill with the minced meat mixture. Rub a gratin dish with butter, fill in the beets and cover with butter flakes. Place in the oven for about 25 minutes.

Stuffing: Sauté the venison mince with chopped onions in hot olive oil. Deglaze with venison stock and red wine and simmer until creamy. Season strongly with salt and freshly ground pepper.

Sauce: dice the hollowed out beet and sauté in the butter, extinguish with game stock and mash with a magic wand. Mix in 150 ml sour cream or crème fraiche with the whisk and add thyme sprigs and juniper berries. Cook everything, remove the spices and season strongly with salt and freshly ground pepper.

Herrenpilz mashed potatoes: Cook the potatoes with their skins in boiling hot salted water for about 25-half an hour. Now drain the potatoes, cool and peel.

Finely chop the dried mushrooms in a hand mixer. Heat the milk with the butter and press the potatoes into the hot milk. The stone pi

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