Wild Wrap quotHubertusquot Recipe
Recipe Ingredients for Wild Wrap quotHubertusquot
Amount | Ingredient |
---|---|
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>