Cabbage Rolls From Pheasant on Barley Risotto

Prepare the pheasant breasts for frying, season and fry in hot clarified butter. Make a fine farce from the meat and the whipped cream. Blanch the savoy cabbage leaves, rinse and drain. Remove the rough ribs from the savoy cabbage leaves. Spread the farce evenly on them, place the pheasant breasts on top and roll up tightly. Cover with the watered pork net. Roast on a greased baking tray in the oven at 200 °C for about 15 to 20 min.

Cut the onion into fine cubes. Sauté half of the onion cubes in half of the butter, add the rolled barley and then fill up with about 1/2 liter of water. Season. When the barley is cooked, all the water must be absorbed. If necessary, use less water at the beginning and add it little by little. Sauté the vegetable cubes with the remaining onion cubes in the remaining butter and add the whipped cream. When the vegetables are cooked, add the pearl barley risotto and season.

Cut the cabbage rolls and arrange them on the barley risotto. It goes well with a thyme or Burgundy sauce.

Tip: Stock up on high-quality spices – it pays off!

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