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Cook Time

1 h 15 min

Description

This recipe for stuffed pheasant breast rolls is an absolute highlight, especially in spring when the wild garlic is freshly sprouting. The pheasant breast is wrapped in an aromatic wild garlic cream cheese filling and baked in the oven until juicy. I serve it with a creamy swede purée, which harmonizes perfectly with the gamey taste. The preparation takes a little time, but the result is a feast for the palate. Ideal for a festive meal or a special occasion. A touch of spring on your plate!

Ingredients (10 ingredients)

Preparation (4 steps)

Prepare wild garlic cream cheese filling

Thermomix® Setting

10 sec/Speed 3

Place a handful of wild garlic in the mixing bowl and chop for 5 sec/speed 5. Add cream cheese and grated meadow cheese, season with salt and pepper and mix for 10 sec/speed 3. Transfer and set aside.

Prepare swede and potatoes

Peel the swede and potatoes, cut into cubes and place in a pot. Cover with water and salt. Cook on the stove for about 15-20 minutes until the vegetables are tender. Drain and allow to steam dry.

Prepare swede purée

Thermomix® Setting

30 sec/Speed 8

Place the cooked and steamed swede and potato cubes in the mixing bowl. Add cream, a piece of butter, salt and nutmeg and purée for 30 sec/speed 8 until a fine purée is formed. If necessary, use the spatula to help.