Hunter's turkey roulades in white wine sauce

Ingredients for 4 servings:

• 4 turkey schnitzels
• 300 g breakfast bacon
• 150 g mushrooms, brown
• 1 tbsp breadcrumbs
• 100 g mountain cheese, grated
• 2 onions
• 1 cup sour cream, or crème fraîche
• salt and pepper
• ½ bunch parsley
• 300 ml white wine, Riesling
• 50 ml cream
• 200 ml chicken stock, or roast
• Flour, to thicken the sauce
• herbal salt
• pepper
• lemon juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Rinse the turkey escalopes with cold water and pat dry, flatten if necessary, and season with salt and pepper. Clean the mushrooms and chop them into small cubes. Peel and finely dice the onions. Mix the mushrooms, half of the diced onions, sour cream or crème fraîche, grated mountain cheese, finely chopped parsley, and breadcrumbs, and season with salt and pepper. Spread the mushroom mixture thinly over the turkey escalopes and roll them up like a roulade. Wrap the roulades in the bacon and sear in a little oil. Remove the turkey roulades and set aside. Sauté the rest of the onion in the pan juices and deglaze with white wine and stock. Return the turkey roulades to the pan and simmer in the stock for about 30-40 minutes. If there is any stuffing left over, simply add it to the sauce. Season with herb salt, pepper, and lemon juice, and thicken with flour if necessary. Finally, add a dash of cream. We like to serve the roulades with potato gratin or fresh spaetzle and a green salad.