Wild fillet strudel with young spinach
This combination of batter, meat and spinach may sound strange at first glance, but it's something completely new and super tasty. The mushrooms are fried together with the spinach, the fillets are wrapped in the batter and the whole thing is finished on the grill. Enjoy your meal!
Cooking time 35 minutes
Ingredients
Ingredients for 4 portions
FOR THE STRUDEL
- 4 game fillets, approx. 80-120 g each
- (from roe deer or venison)
- 200 g mushrooms
- 100 g young spinach
- 1 clove of garlic
- 1 tbsp butter
- 4 sheets of strudel dough 20 x 35 cm
- 1 egg yolk (M)
- 25 ml milk
- Salt from the mill
- Ground pepper
Preparation
- Preheat the grill to 180 °C with the lid closed.
- Brush the mushrooms and cut into thin slices. Sort the spinach. Peel and finely chop the garlic cloves. Melt the butter in a pan and sauté the garlic and mushroom slices for a few minutes. Then add the spinach, remove from the heat and allow to collapse slightly. Season well with salt and pepper and leave to cool.
- Season the fillets all over with salt and pepper.
- Lay the strudel pastry side by side. Spread the mushroom and spinach at the bottom and place the fillets on top. Mix the egg yolk and milk together.
- Brush the free surfaces with the egg yolk and milk mixture, roll up the pastry sheets loosely from bottom to top and press down the edges.
- Brush the finished strudel with the egg yolk and milk mixture and grill with the lid closed for 12-15 minutes. Insert the core temperature probe and set the desired target temperature (core temperature 55 °C).
