Pheasant Savoy Cabbage Rolls with Rösti and Chestnuts
Savoy cabbage rolls stuffed with pheasant, served alongside crispy rösti and roasted chestnuts. This recipe features fresh ingredients from the pheasant category. Try this and other recipes from Spoonsparrow!
Ingredients
- 16 large savoy cabbage leaves
- 200 g pheasant
- Salt
- black pepper (freshly ground)
- 3 Tbsp butter (for frying)
- 200 g fine veal patty
- 350 ml game stock
- 200 g chestnuts (peeled and pre-cooked)
- 100 ml Vegetable broth
- 75 g crème fraîche
- 1 pinch nutmeg
- 500 g waxy potatoes (cooked and cooled)
- 50 g clarified butter
- 2 Eggs
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Wash the cabbage leaves, blanch for 1-2 minutes, cool in ice water, then drain. Pat the pheasant breast dry, season with salt and pepper, and sear it in 1 tbsp hot butter all over. Remove, let cool, then cut into four long pieces. Trim thick strips from the cabbage leaves, lay 1–2 leaves per roll. Spread veal patty on each leaf, place a piece of pheasant breast, add more veal patty, and roll up with kitchen twine. Brown the rolls with chestnuts in 1 tbsp butter in a roasting pan, pour over game stock, and bake for about 20–30 minutes, basting occasionally.
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3.
Meanwhile cut remaining cabbage leaves into strips, sauté in remaining butter, then add vegetable broth and cook until firm; let the liquid evaporate completely. Before serving fold in crème fraîche and season the cabbage mixture to taste.
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4.
For the rösti peel and grate the potatoes coarsely. Whisk the eggs and mix in, seasoning with salt and pepper. Heat clarified butter in a non-stick pan. Drop 2 tbsp of potato mixture into the pan, spread thinly, and press flat to form small rösti. Cook each side for about 3 minutes over medium heat until golden brown. Remove, drain briefly on paper towels, and serve on warmed plates. Top with the cabbage rolls, arrange chestnuts around them with sauce.
- 5.
