Finely crush the pepper, juniper and bay spice in a mortar. Wash the lemon well with hot water, dab well and peel a few strips with a zester. Cut the meat into 2 cm cubes, season with a little bit of herb mixture and lemon zest. In a saucepan with clarified butter, brown the meat, add the onions and sauté, then extinguish with red wine and balsamic vinegar and fill up with game stock. Bring the ragout to a gentle simmer for about 40 minutes. Season to taste with salt and freshly ground pepper and stir in the cranberries.
In the meantime, peel the potatoes, soften in salted water. Drain the potatoes, then place them repeatedly on the stove and shake well until the potatoes have broken down and as much water as possible has evaporated. Boil the milk separately with the butter. Press the potatoes through a press and gradually fold in the hot milk with a whisk.
Finally, add the hazelnuts and season with salt and a pinch of nutmeg.
Fill the puree into a piping bag.
Place the ragout in an ovenproof dish and spread the mashed potatoes evenly on top. The meat should be completely covered with puree. Brush the surface with egg yolk and bake in the oven at 170 degrees for 15 minutes until golden brown.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a