Pheasant Roulade with Wild Cabbage Wrap, Rösti and Sage
Wild cabbage roulades with pheasant, rösti and sage is a recipe featuring fresh ingredients from the pheasant category. Try this and other recipes from Spoonsparrow!
Ingredients
- 16 large wild cabbage leaves
- 200 g fine veal patty
- 200 g pheasant
- butter (for frying)
- 250 ml game stock
- 75 g crème fraîche
- Salt
- Pepper
- 100 ml Vegetable broth
- sage leaf (for garnish)
- 500 g potatoes (cooked and cooled)
- freshly ground pepper
- Salt
- nutmeg
- 50 g clarified butter
- 1 egg
Instructions
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1.
Wash the wild cabbage leaves for the roulades, blanch them for 1–2 minutes, cool in ice water, then drain. Season the pheasant breast with salt and pepper and sear it all over in hot butter. Remove and let cool, then cut into four long pieces. Cut thick strips from the remaining cabbage leaves in a wedge shape and lay 1–2 sheets for each of the four roulades. Spread veal patty on the cabbage, place one pheasant breast slice on top, brush with more veal patty, and roll up tightly around the cabbage. Tie with kitchen twine. Brown the roulades in butter, pour over game stock, and bake in a preheated oven at 180 °C for about 20–30 minutes, basting occasionally with stock.
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2.
Meanwhile cut the remaining cabbage leaves into strips, sauté them in butter in a pan, add broth, and cook until firm; let the liquid evaporate completely. Before serving fold in crème fraîche and season the wild cabbage mixture to taste.
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3.
Peel and grate the potatoes coarsely. Whisk the egg and mix it in with the potato mash, seasoning with salt and pepper. Heat clarified butter in a pan. Drop 2 Tbsp of the potato mixture into the pan, spread out in a circle and press flat to form small rösti. Fry each side for about 3 minutes over medium heat until golden brown. Remove, blot on paper towels, and arrange on warmed plates. Top with wild cabbage mixture, place one roulade on each plate, and garnish with sage leaves.
