Stuffed pheasant fillet
Pheasant fillet stuffed with earthy flavours that accentuate the taste of the pheasant.
Makes 10.
Allergens & dietary requirements
- Egg
- Cow's milk
- Lactose
Ingredients
- 100 g chestnut mushrooms
- 100 g mushrooms
- 10 pheasant fillets
- 100 g aged cheese
- 1 tsp truffle tapenade
- 2 egg yolks
- as needed oil
- as needed salt and pepper
Preparation method
- Clean both types of mushrooms and cut into pieces if necessary.
- Fry the mushrooms in a little bit of oil and leave to cool.
- Remove the fillets from the pheasant breast and trim the tendon.
- Mince the fillets in a mincer together with the mature cheese, mushrooms, and truffle tapenade.
- Stir in the yolks and season to taste with salt.
- Butterfly the fillets to create flat fillets.
- Sprinkle the fillets with salt and pepper.
- Spread the mince mixture over the fillets and fold closed.
- Fry the fillets in oil and bring to temperature in the holding cabinet.
Serving suggestions
- In a composition with truffle tapenade, Parmesan cheese, and parsley.
- Delicious in combination with components of celeriac, potato, and Brussels sprouts.
- Serve with components of potato, oxheart cabbage, and a red port sauce with orange.
