In a large saucepan brown the meat. Once this is done add it to a bowl and leave to one side.
Using the same pan, sauté the onions and carrots until slightly tender.
Add the garlic and red wine and reduce the wine down to nothing.

Add the minced boar meat into the pan along with the chicken stock, cinnamon, bay leaves and nutmeg.
Cook slowly, covered with a lid until the liquid turns into a thick sauce.(if it’s still to loose, just mix a bit of cornflour with a drop of water and stir into the mixture)

When the mince is cooked, I like to sprinkle in a oxo cube just to add a bit of meaty flavour to it.
Leave to simmer slowly while you finish of the mashed potatoes.

Once you’ve drained the potatoes add a chunk of butter (As you know with my food, it’s all about taste and not quantities) and cover with a lid to let the butter melt softly in the steam.
Then mash until silky smooth (I usually add a couple of splashes of milk) season to taste.
Now add the blueberries into the mince mixture and warm them through.
Serve on a warm plate with a generous dollop of creamy mash and a sprinkle of parsley on top.