Rolled Veal Roast

Rolled Veal Roast
 
Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4

Ingredients
  • 1 small Veal breast (about 2 lbs or 1kg)
  • ½ lb assorted wild mushrooms 250g
  • 4 tablespoons unsalted butter 60ml
  • 1-2 tablespoons freshly squeezed lemon juice 15-30ml (to taste)
  • 2 tablespoons fresh chopped parsley 30ml
  • ½ lb country pate, 250g Cut into ½ inch strips lengthwise (1.2cm strips)
  • ¼-½ cup Dijon mustard 60 to 125ml
  • 1 cup red wine, Calvados, or cognac 250ml
  • 1 cup Chicken or Veal stock 250ml
  • 8-12 small new potatoes ( 2 lbs) (1kg)
  • 8-12 small white boiling onions ( 2 lbs) (1kg)

Instructions
  1. Preheat the oven to 450ºF (232ºC).
  2. Trim, clean and chop the mushrooms finely.
  3. In a small sauté pan over high heat, melt 2 tablespoons (30ml) of the butter.
  4. Add the mushrooms and sauté until slightly softened, about 2 minutes.
  5. On a large work surface, lay the veal flat.
  6. Sprinkle with the lemon juice, parsley, and mushrooms.
  7. Arrange the strips of pate down the center.
  8. Fold the sides of the meat over to cover the stuffing completely.
  9. Tie securely with kitchen string in 4 or 5 places.
  10. Brush with the mustard to taste.
  11. In a roasting pan set over moderately high heat, melt the remaining 2 tablespoons (30ml) of the butter.
  12. Add the roast and sauté on all sides, turning frequently, until browned, about 5 minutes.
  13. Carefully pour in the wine, Calvados, or cognac and the chicken or veal stock.
  14. Increase the heat to high and boil vigorously until the liquid is slightly reduced, about 5 minutes.
  15. Add the potatoes and the onions, stirring to coat.
  16. Place the pan in the preheated oven.
  17. Immediately decrease the temperature to 350ºF (177ºC).
  18. Cook, uncovered, until the roast is done but rare, about 30 minutes; do not overcook.
  19. Let stand at room temperature for 5-10 minutes before slicing.
  20. Serve on a platter surrounded by the potatoes and the onions.

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