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🍽️ Pheasant and Savoy Cabbage Rolls with Crispy Potato Rösti and Chestnuts

731 kcal · 30 min · 4 servings

Ingredients

• 16 large Savoy cabbage leaves
• 200 g pheasant
• salt
• pepper (from the mill)
• 3 tbsp butter (for frying)
• 200 g fine veal mince
• 350 ml game stock
• 200 g chestnuts (peeled and pre-cooked)
• 100 ml vegetable stock
• 75 g crème fraîche
• salt
• pepper (from the mill)
• 1 pinch nutmeg
• 500 g waxy potatoes (boiled and cooled)
• pepper (from the mill)
• salt
• 50 g ghee
• 2 eggs

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Thoroughly wash the savoy cabbage leaves.
3. 3. Blanch the savoy cabbage leaves in boiling water for 1 to 2 minutes.
4. 4. Immediately shock the leaves in cold water and let them drain well.
5. 5. Rinse the pheasant breast and pat it dry with kitchen paper.
6. 6. Season the pheasant breast with salt and pepper.
7. 7. Heat 1 tablespoon of butter in a pan and sear the pheasant breast on all sides.
8. 8. Remove the pheasant breast from the pan and let it cool.
9. 9. Cut the cooled pheasant breast into 4 long strips.
10. 10. Cut out the thick leaf ribs of the savoy cabbage leaves in a wedge shape.
11. 11. Lay 1 to 2 savoy cabbage leaves flat to use as a base for the rolls.
12. 12. Spread a thin layer of veal mince onto the savoy cabbage leaves.
13. 13. Place a piece of pheasant breast on the mince.
14. 14. Lightly spread more veal mince over the meat.
15. 15. Roll the savoy cabbage leaf tightly into a roll.
16. 16. Tie each roll securely with kitchen twine.
17. 17. Cut the remaining savoy cabbage leaves into thin strips.
18. 18. Sauté the savoy cabbage strips in the remaining butter in a pan.
19. 19. Deglaze the vegetables with vegetable broth.
20. 20. Cook the vegetables until al dente, allowing the liquid to evaporate almost completely.
21. 21. Stir the crème fraîche into the warm savoy cabbage.
22. 22. Season the vegetables with salt and pepper to taste.
23. 23. Peel the potatoes and grate them coarsely.
24. 24. Whisk the eggs and mix them into the potatoes.
25. 25. Season the potato mixture with salt and pepper.
26. 26. Heat ghee in a non-stick pan.
27. 27. Place 2 tablespoons of the potato mixture into the hot pan at a time.
28. 28. Press the mixture flat in a circular shape to form small rösti.
29. 29. Fry the rösti over medium heat for about 3 minutes per side until golden brown.
30. 30. Remove the rösti from the pan and blot them briefly on kitchen paper.
31. 31. Arrange the rösti on pre-warmed plates.
32. 32. Place the savoy cabbage on top of the rösti.
33. 33. Top with a sliced pheasant roll.
34. 34. Take the chestnuts with sauce from the pot.
35. 35. Place the chestnuts on the plate around the roll.

Nutrition per serving

• kcal: 731
• Protein: 29 g · Fett/Fat: 48 g · Carbs: 46 g