← All recipes

🍽️ Pheasant rolls with savoy cabbage filling, rösti and sage

559 kcal · 30 min · 4 servings

Ingredients

• 16 large Savoy cabbage leaves
• 200 g fine veal mince
• 200 g pheasant
• butter (for frying)
• 250 ml game stock
• 75 g crème fraîche
• salt
• pepper
• 100 ml vegetable broth
• sage leaf (for garnishing)
• 500 g potatoes (cooked and cooled)
• pepper (from the mill)
• salt
• nutmeg
• 50 g clarified butter
• 1 egg

Instructions

1. 1. Rinse the savoy cabbage leaves under running water.
2. 2. Boil the leaves for 1 to 2 minutes in boiling water (blanching).
3. 3. Shock the leaves immediately in cold water and let them drain.
4. 4. Season the pheasant breast with salt and pepper.
5. 5. Fry the breast in hot butter on all sides.
6. 6. Remove the breast from the pan and let it cool.
7. 7. Cut the cooled pheasant breast into 4 long pieces.
8. 8. Cut out the thick leaf ribs of the savoy cabbage in a wedge shape.
9. 9. Lay out 1 to 2 savoy cabbage leaves for each of the 4 rolls.
10. 10. Spread the savoy cabbage leaves thinly with veal mince.
11. 11. Place a piece of pheasant breast on the mince.
12. 12. Spread the meat lightly again with veal mince.
13. 13. Roll the savoy cabbage leaf tightly into a roll.
14. 14. Tie each roll securely with kitchen twine.
15. 15. Fry the rolls in butter on all sides.
16. 16. Deglaze the rolls with game stock.
17. 17. Cut the remaining savoy cabbage leaves into thin strips.
18. 18. Fry the savoy cabbage strips in butter in a pan.
19. 19. Pour the broth over the savoy cabbage strips and cook them until tender-crisp.
20. 20. Allow the liquid to evaporate completely.
21. 21. Stir the crème fraîche into the savoy cabbage.
22. 22. Season the vegetable with salt and pepper.
23. 23. Peel the potatoes and grate them coarsely.
24. 24. Whisk the egg and mix it into the potatoes.
25. 25. Season the potato mixture with salt and pepper.
26. 26. Heat clarified butter in a pan.
27. 27. Add 2 tablespoons of the potato mixture to the pan at a time.
28. 28. Spread the mixture in a circle and press it flat.
29. 29. Fry the rösti over medium heat for about 3 minutes per side until golden brown.
30. 30. Remove the rösti and pat them dry on kitchen paper.
31. 31. Distribute the rösti on pre-warmed plates.
32. 32. Top the rösti with the savoy cabbage.
33. 33. Place one savoy cabbage roll on the vegetable.
34. 34. Garnish the dish with fresh sage leaves and serve.

Nutrition per serving

• kcal: 559
• Protein: 26 g · Fett/Fat: 40 g · Carbs: 25 g