This recipe for stuffed pheasant breast rolls is my homage to spring and wild game cuisine. I still remember my first attempts with game, which often ended in tough, dry results. But with time and a few tricks, I learned how to prepare the tender meat perfectly. The combination of the fine gamey taste of the pheasant, the spicy wild garlic and the sweetish swede puree is simply unbeatable. The pheasant breast fillets are the heart of this dish. Make sure they are boned and skinless so they can be rolled well. The wild garlic, which grows in abundance in spring, gives the filling a pleasant garlic note without being too intrusive. The cream cheese provides the creaminess, while the meadow cheese, an aromatic hard cheese reminiscent of mountain cheese, adds an extra spice to the filling. The bacon strips wrap the rolls and keep them juicy while they roast in the oven. The preparation with the Thermomix® is very simple. First, the wild garlic is chopped for the filling. Here it is important not to mix for too long so that the wild garlic does not become bitter. Then add the cream cheese and meadow cheese and mix everything into a homogeneous mass. For the swede puree, the cooked swede and potatoes are pureed with cream, butter and spices to a fine puree. Here you can play with the consistency as you like. If you like it creamier, just add a little more cream. For a vegetarian version, you could replace the pheasant breast with chicken breast or tofu. The bacon strips could be replaced with smoked tofu or vegan bacon. Instead of meadow cheese, you could use another hard cheese or nutritional yeast. If you like it vegan, you can replace cream cheese and cream with vegan alternatives. You can also vary the spices. Thyme, rosemary or sage go perfectly with pheasant and swede. Serve the stuffed pheasant breast rolls with the creamy swede puree and a fresh salad. A dry white wine or a light red wine goes well with this. Steamed green beans or Brussels sprouts are also suitable as a side dish. The stuffed pheasant breast rolls can be prepared well in advance. The filling can be prepared the day before. The swede puree can also be prepared and warmed up before serving. The rolls can also be prepared and stored in the refrigerator. However, they should be taken out of the refrigerator in good time before frying so that they reach room temperature. Leftover rolls can be stored in the refrigerator and warmed up the next day. They also taste good cold on a salad or as a sandwich filling.

Stuffed Pheasant Breast Rolls with Wild Garlic and Swede Puree

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Ingredients (10 ingredients)

Preparation (4 steps)

Prepare wild garlic cream cheese filling

Prepare swede and potatoes

Prepare swede puree

Prepare wild garlic oil

Finished cooking? Great! 🎉

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