🍽️ Stuffed Partridge Breast

Name: Stuffed Partridge Breast
Total time: 30 min
Yield: 4 servings
Ingredients: 1 spring onion; 0.5 tsp porcini powder; 250 g quail breast fillet (2 quail breast fillets); salt; pepper; 400 g fresh sauerkraut; 40 g large shallots (1 large shallot); 150 g beetroot (1 beetroot); 2 tsp rapeseed oil; 4 juniper berries; 1 bay leaf; 1 pinch ground clove; liquid sweetener (to taste); 20 g sour cream (1 tbsp)

236 kcal · 30 min · 4 servings

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Ingredients

1 spring onion
0.5 tsp porcini powder
250 g quail breast fillet (2 quail breast fillets)
salt
pepper
400 g fresh sauerkraut
40 g large shallots (1 large shallot)
150 g beetroot (1 beetroot)
2 tsp rapeseed oil
4 juniper berries
1 bay leaf
1 pinch ground clove
liquid sweetener (to taste)
20 g sour cream (1 tbsp)

Instructions

1. Thoroughly wash the spring onions.
2. Remove the tough ends and slice the onions into fine rings.
3. Mix the onion rings in a small bowl with the porcini powder.
4. Rinse the partridge breast fillets.
5. Pat the fillets dry with a kitchen towel.
6. Cut a horizontal pocket into each fillet.
7. Rub the fillets inside and out with salt and pepper.
8. Fill the pockets with the onion and porcini mixture.
9. Secure the openings of the pockets with toothpicks.
10. Let the sauerkraut drain well in a sieve.
11. Peel the shallot.
12. Halve the shallot.
13. Slice the shallot into fine strips.
14. Wash the beetroot thoroughly.
15. Peel the beetroot.
16. Wear rubber gloves when grating to protect yourself from the staining juice.
17. Coarsely grate the beetroot onto a plate using a fork and a box grater.
18. Heat 1 teaspoon of oil in a pot or pan.
19. Sauté the shallot strips until translucent in the hot oil.
20. Add the grated beetroot.
21. Sauté the beetroot briefly.
22. Add the drained sauerkraut.
23. Add the juniper berries.
24. Add the bay leaf.
25. Cover the pot or pan.
26. Cook the vegetables over medium heat for about 20 minutes.
27. Meanwhile, heat the remaining rapeseed oil in a non-stick pan.
28. Fry the partridge breast fillets over medium heat for about 10 to 12 minutes.
29. Fry the fillets until golden brown on both sides.
30. Season the sauerkraut to taste with salt and pepper.
31. Add a whole clove to the sauerkraut.
32. Refine the sauerkraut with sweetener if desired.
33. Plate the partridge breast fillets.
34. Serve with the warm sauerkraut.
35. Place a dollop of sour cream on the plate.

Nutrition per serving

kcal: 236
Protein: 34 g · Fett/Fat: 6 g · Carbs: 8 g