4 fazantfilets (700 à 800 g)
300 g leaf spinach
1 shallot, fijngesnipperd
1 garlic clove, pressed
40 g Parmegiano Reggiano, grated
50 g ricotta cheese
50 g cream cheese
1/2 tsp nutmeg
8 slices of serrano ham
400 g mushroom-cognac sauce
salt and pepper
1. Preheat the oven to 150°C. Cut the fazantfilets in the length, but cut not all the way through.
2. Blanch the spinach briefly in lightly salted water. Drain, chop fine and squeeze out there all of the moisture out. Mix in the shallot, the garlic, the cream cheese, ricotta, Parmegiano Reggiano, and 2 tbsp of the olive oil underneath. Season with the nutmeg, pepper and salt.
3. Divide the stuffing over the opened fillets and fold close. Role each time, 2 slices of serrano ham around and bind with keukentouw. Place the fillets in a greased baking dish, drizzle with olive oil and put 40 minutes in the oven. Sprinkle regularly with the braadvocht.
4. Prepare the sauce and the croquettes as stated on the packaging and serve at the fazantfilets.
Prefer another game? Try this gegride quail!
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