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Ingredients
Farce und Füllung
- ½ Bund Petersilie, Blättchen abgezupft
- 60 g Zwiebeln, in Stücken
- 40 g Öl
- 100 g braune Champignons, geputzt, in Scheiben
- 60 g Selchfleisch, in Würfeln (1 cm)
- 310 g Rehrücken, ausgelöst, in Würfeln (3 cm)
- Salz
- Pfeffer, frisch gemahlen
Sauce und Strudel
- 20 g Öl
- 80 g Zwiebeln, in Spalten
- 80 g Karotten, in Stücken
- 60 g Sellerie, in Stücken
- 20 g Tomatenmark
- 250 g Rotwein
- 200 g Wildfond
- 20 g Cognac
- 1 - 2 TL grüne Pfefferkörner, eingelegt (nach gewünschter Schärfe)
- 2 Wacholderbeeren
- 2 Lorbeerblätter, getrocknet
- 1 Zweiglein Thymian, frisch
- 1 Packung Blätterteig
- 1 Ei, verquirlt
- 30 g Butter, kalt, in Stücken
- Salz zum Abschmecken
- Pfeffer, frisch gemahlen, zum Abschmecken
- Nutrition
- per 1 Portion
- Calories
- 3326 kJ / 795 kcal
- Protein
- 43 g
- Carbohydrates
- 29 g
- Fat
- 51 g
- Saturated Fat
- 21.8 g
- Fibre
- 4.3 g
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