Mediterranean Rouladen with Grouse or Pheasant
Take the German classic Rouladen and give it a Spring twist with pheasant, grouse, or wild turkey.
Ingredients
For the Rouladen
- 4 pheasant or grouse breasts or 1 turkey breast
- 4 oz goat cheese (I like the package with herbs)
- 10 10 olives, sliced thin
- 4 sun-dried tomatoes, sliced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- Toothpicks or string to secure the rolls
- 2 tbsp unsalted butter
- Fresh ground pepper
- Fat or oil for pan frying
For the Sauce
- 6 tbsp unsalted butter
- 1 clove garlic
- 3 tbsp lemon juice
- 2 tsp lemon zest
- Capers to taste, approximately half a 3.5 oz jar
- 2 tsp parsley, chopped
Instructions
Making the Rouladen
- Preheat oven to 400 degrees Fahrenheit.
- Take the goat cheese out of the fridge to bring to room temperature.
- Put breast meat (one at a time) in between two sheets of clear plastic wrap. Use a meat tenderizer to carefully flatten them to about 1/4-inch thickness.
- Spread the goat cheese on one side of each breast. Top with sliced olives, sun-dried tomatoes, and herbs.
- Crack some fresh pepper over them and roll them up tightly, so that the filling is on the inside. Secure the rolls with toothpicks or string.
- Brown all sides of the rouladen in a skillet over medium-high heat. Remove from the pan and set into an oven-safe dish. Top each of the rolls with a small dab of butter and bake in the oven for about 15 minutes or until the internal temperature reads about 155 F.
- In the meantime, prepare the sauce.
Preparing the Sauce
- Rinse the capers.
- Melt the butter in a skillet over low heat. Add capers, lemon zest, and garlic and sauté until fragrant (about 30 seconds). Add lemon juice and bring to a simmer.
- Turn off the heat once the sauce simmers and add the chopped parsley.
- Drizzle sauce over the rouladen and enjoy with a fresh vegetable of your choice.
Nutrition
Calories: 220kcal
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