Heaven and Earth Á La Nobsi

5 from 6 votes
Total Time 5 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 97 kcal


Strudel of pheasant and chicken

  • 350 g Onions
  • 2 Hunting pheasant, breast and club raised
  • 6 House chicks
  • 2 tbsp Oil
  • 150 g Diced carrots
  • 100 g Celeriac fresh
  • 100 g Tomato paste
  • 500 ml Red wine
  • 500 ml Port wine
  • 5 L Vegetable broth
  • 10 Bay leaves
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 Puff pastry slices
  • 2 tbsp Cognac
  • 2 tbsp Madeira wine
  • 4 tbsp Leaf parsley
  • 3 Egg yolk
  • 70 g Butter

Red cabbage

  • 1 Fresh red cabbage
  • 2 Apples
  • 6 tbsp Vinegar essence
  • 6 tbsp Sugar
  • 5 Onions
  • 5 tbsp Lard / fat

Filled potato pockets with chestnut puree

  • 2 tbsp Sugar
  • 250 g Chestnuts
  • 100 ml Port wine
  • 100 ml Red wine
  • 1 Shallot
  • 250 ml Poultry broth
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 bunch Chives
  • 1 bunch Parsley
  • 500 g Floury potatoes
  • 600 g Flour
  • 150 g Water
  • 1 pinch Nutmeg
  • 1 pinch Sea salt
  • 5 Egg yolk
  • 3 tbsp Butter


Strudel of pheasant and chicken

  • For the strudel of pheasant and chicks, peel and chop the onions. Slowly roast the carcasses of the pheasants and house chicks (if necessary have the dealer chop them) in oil with a nice color. Add the onion cubes and roast. Add the carrots and celery cubes and continue toasting. Add the tomato paste, turn back the heat and sweat briefly, deglaze with the red and port wine and reduce. Fill up 2-3 times with vegetable stock, slowly bring to the boil, degrease and skim regularly. Add the herbs and spices and let simmer for approx. 2-3 hours, then pass through a cloth, reduce again a little and incorporate the cold butter shortly before serving.
  • Make a fine farce from leg meat, cream, cognac, Madeira in a blender (all ingredients must be ice-cold), then mix in the parsley and season with salt and pepper - brush quickly through a fine sieve and chill on ice.
  • Spread out the strudel leaf, spread a thin layer of the farce and brush the edges with egg yolk. Place the pheasant breasts lengthways on the farce, spread thinly with the farce, place the chicken breasts crosswise on top of each other and then wrap the dough tightly. Brush the rolling pin with butter and egg yolk, place it on a baking sheet with baking paper and bake in the oven for approx. 18 minutes at 190 ° C, then let it rest for 10 minutes.

Potato pockets

  • Make light caramel from the sugar for the filled potato pockets. Add the peeled chestnuts, glaze briefly and deglaze with port and red wine. Peel and finely dice the shallot. Sauté the shallot cubes separately in the butter and add to the chestnuts. Top up with the poultry stock and slowly cook the chestnuts until soft. Add the cream, season with salt and pepper and puree finely. Let the mixture cool down, then add the chopped chives and parsley. Wash the potatoes, place on sea salt and cook in the oven at 180 ° C for about 1 hour.
  • Then allow to cool, peel and press - knead vigorously with the remaining ingredients to form a smooth dough. Wrap the dough in foil and let it rest for 30 minutes in the refrigerator. Roll out the potato dough thinly with egg yolk and cut out 20 slices approx. 8 cm in diameter, put some of the chestnut puree on top and fold into crescents - press down gently. Briefly boil in salted water. Fry the potato pockets in clarified butter until crispy.


Serving: 100gCalories: 97kcalCarbohydrates: 10.3gProtein: 1.3gFat: 4.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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