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Wild Wrap quotHubertusquot Recipe

Wild Wrap quotHubertusquot

Recipe Ingredients for Wild Wrap quotHubertusquot

AmountIngredient
400 grams white mushrooms
1 pc Onion
4 tbsp Butter
Salt
Pepper
1 tbsp Lemon juice
6 St Wirisingblätter
2 pcs triggered venison (300 g)
5 St Juniper berries and peppercorns
1 tbsp Butter
1 Pck finished pastry (120 g, alternatively, rolled out puff pastry)
Flour for work

Wild Wrap quotHubertusquot Recipe Directions

1st Clean mushrooms, chop finely. Dice the onion, pull off. 1 teaspoon butter in saucepan, sauté mushrooms and onions in it until the discharged liquid is completely evaporated. Season with salt, pepper, lemon juice.

2nd Savoy cabbage leaves in salted water 4 minutes pre-cook, rinse cold. Cut the stalk flat.

3rd Rinse the meat cold, pat dry. Teaspoon salt, juniper berries and peppercorns in a blender grind fine. Rub the meat with it. Heat the butter in a pan, sauté meat around shortly.

4th Heat oven to 225 degrees. Spread half of the pastry on a floured kitchen towel. 3 Savoy cabbage leaves at the bottom on top. Spread onto the leaves of a strip of mushroom farce and then place a fillet. Brush with a little farce. First, it beat the cabbage, then roll up the dough for strudel. Repeat procedure with remaining ingredients. Strudel on a set baking sheet lined with parchment paper and brush with remaining butter.

Strudel in the oven 15-20 minutes. Short let it rest, slice and serve. Serve with: cranberry (finished product)

Per serving: 415 kcal/1740 kJ20 g carbohydrates, 40 g protein, 19 g fat p>


 

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