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| Update: I found some more of these in the Volg last week (long after St. Hubert's day - unless there are two Sts. Hubert?) and we had them for pre-Thanksgiving nibbles.
Oven was full of "Alpentruthahn" AKA "turkey for two" AKA guinea hen, so I did them in a frying pan this time, and they are yummy that way too. 
(Still curious about the name / exact composition / possibility of making from scratch though...) | |
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And it was all delicious, I might add!
It looks like what makes a Hubertusrolle a Hubertusrolle (and not just an ordinary Roulade) is that it contains mushrooms and pork "
Mett" and is wrapped in lean pork belly. Since you can't get Mett in Switzerland, you'll have to make do with pork bratwurst meat. I'd make a duxelles, mix it with the bratwurst, and wrap it in some flat meat. Maybe the butcher shop whose name starts with an H in the next village south of you can get you something practical. Then I'd roast the whole mess in the oven.