Veal Recipes

Posts Tagged ‘red wine’

2-4 servings

Ingredients

For steak
2 12 oz veal rib-eye steaks 340g
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper

For watercress sauce
3 cups watercress leaves
1/2 cup spinach leaves
1 cup heavy cream
salt
freshly ground black pepper

For roasted chanterelles
4 tablespoons unsalted butter
1 lb fresh chanterelle mushrooms, brushed clean 450g
5 ozs bacon, cut into small pieces 140g
4 whole shallots, peeled and cut in half
6 sprigs fresh thyme
salt
freshly ground black pepper
1/2  cup full-bodied red wine, such as Cabernet or Bordeaux

Directions
Preheat oven to 375°F (190°C)
Season  veal steaks with salt and pepper.
Rest at room temperature for at least 10 minutes.

Bring a pot of salted water to a boil.
Plunge watercress in water for about 1 minute and add spinach during last 30 seconds.
Remove from water and drain as much liquid out as possible, either by pressing greens against a strainer or squeezing by hand.

Place greens in food processor and purée for 1 minute, then slowly add heavy cream until mixture reaches a saucy consistency.
Season with salt and pepper.

Heat a large ovenproof saute pan over medium heat and add butter, chanterelle mushrooms, bacon, shallots and thyme sprigs.
Season lightly with salt and pepper and cook for 3 minutes.
Deglaze pan with red wine and place pan in oven for about 10 minutes.

While mushrooms are in oven, grill or pan-sear steaks to desired doneness, approximately 5 minutes per side for medium rare, depending on thickness of steaks.
Let rest for about 5 minutes.

Arrange mushrooms on plate and spoon watercress sauce around.
Slice steaks (or leave whole) and place on top of mushroom mixture.

Recipe Source: from Intermezzo Chef Andy Brooks, Brooks Restaurant – adapted for Veal

serves 4

Ingredients
4 Veal kidneys
1/4 cup Flour
2 tablespoons Butter
2 tablespoons Port wine
1/2 teaspoon salt
1/4 teaspoon Freshly ground pepper
1 pinch Grated nutmeg
1 tablespoon chopped parsley
6 slices French bread fried in butter

Directions
Remove outer skin from kidneys and cut them into slices 1/2-inch thick.
Dredge with flour. In large, heavy skillet, heat butter.
Add kidneys and cook over brisk flame, turning often, for 10 minutes, or until browned on all sides (do not overcook).
Remove meat to heated serving dish and keep warm.
To pan, add port wine, salt, pepper, and nutmeg, and heat, stirring until the brown parts which stick to the bottom of pan are dissolved.
Do not allow to boil.
Pour over meat.
Sprinkle with parsley.
Garnish with fried bread. Serve hot.

Suggested Wine: A light red wine; chilled dry white wine; or a rose wine.

Veal Milanese is a staple on New York menus. This contemporary version is simplified for the home cook, using veal scaloppine (scallopini) instead of the classic rib chops. The dish is freshened up with an accompaniment of peppery arugula and tomato salad. If you make the salad in winter, when tomatoes are not in season, omit them.

serves 4

Ingredients
4 slices veal scaloppine, (scallopini) each about 1/4 inch (6 mm) thick
sea salt and freshly ground pepper
1½ cups  fine dried bread crumbs (375 ml)
½ cup freshly grated Parmesan cheese (125 ml)
2 tablespoons  minced fresh flat-leaf (Italian) parsley (30 ml)
1 tablespoon dried oregano, crumbled  (15 ml)
2 large eggs
1 cup  all-purpose flour (250 ml)
5 oz (140 g) arugula leaves, about 4 cups (1 litre)
1 cup  small sweet tomatoes, halved (250 ml)
extra-virgin olive oil
juice of ½ lemon
olive oil for frying
4 tablespoons  unsalted butter (60 ml)
wedge of Parmesan cheese
1 lemon, cut into eighths

Directions
Place each veal scallopini slice between sheets of plastic wrap.
Using a meat pounder or rolling pin, pound to a uniform thickness of 1/8 inch (3mm).
Season both sides with salt and pepper.

On a dinner plate, stir together the bread crumbs, grated Parmesan, parsley, oregano, 1 teaspoon (5 mL) salt and ½ teaspoon (2 ml) pepper.
Crack the eggs into a shallow bowl and beat lightly.
Pour the flour on another dinner plate.
Dredge each veal scallopini slice in the flour, shaking off the excess, then dip into the beaten eggs, letting the excess drip back into the bowl.
Dredge in the bread crumb mixture, pressing the crumbs onto both sides.
Place the coated slices in a single layer on a tray.
Cover with plastic wrap and refrigerate.

In a large bowl, combine the arugula and tomatoes.
Drizzle with enough extra-virgin olive oil to coat the leaves lightly.
Drizzle with the lemon juice, season to taste with salt and pepper, and gently toss.
Set aside.

Heat a large, heavy frying pan over medium-high heat until very hot.
Put in enough olive oil to reach a depth of ¼ inch (6 mm) and add the butter.
When the butter melts and the mixture is hot but not smoking, working in batches, place the coated veal scallopini slices in the pan; do not crowd the slices.
Cook until golden brown, 1-2 minutes.
Turn and cook on the second side until golden brown, 1-2 minutes longer.
Transfer to paper towels to drain.

Divide the veal scallopini slices among individual plates.
Mound the salad alongside, dividing it evenly.
Using a vegetable peeler or a cheese plane, cut 4 or 5 shavings from the Parmesan wedge over each salad.
Place 2 lemon wedges on each plate and serve.

Serve with a soft, non-acidic Pinot Noir  ( is a red wine grape most notably grown in Burgundy and Champagne, as well as California and Germany )

Recipe Source:  Go  at home

4 servings (serving size: 1 veal cutlet, 1/2 cup sauce, 1 cup pasta, and 1 tablespoon olives)

Ingredients
4 (4 oz) veal cutlets (about ¼ inch thick)
cooking spray
¼ cup  dry red wine
1 teaspoon dried basil
1 (14½oz) can Italian-style stewed tomatoes, undrained and chopped
1 garlic clove, minced
1 bay leaf
1 tablespoon  water
1 teaspoon  cornstarch
4 cups  hot cooked linguine (about 8 ounces uncooked pasta)
¼ cup  sliced pimento-stuffed olives

Directions
Place veal between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin.
Heat a large nonstick skillet coated with cooking spray over medium heat.
Add veal; cook 2 ½ minutes on each side. Add wine and next 4 ingredients (wine through bay leaf); bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until veal is tender. Remove veal from pan; keep warm.
Discard bay leaf.
Combine water and cornstarch; stir into tomato mixture.
Cook until thick and bubbly (about 4 minutes), stirring constantly.
Return veal to pan; cook 2 minutes.
Serve over pasta; sprinkle with olives.

Nutritional Information
Calories: 386 (13% from fat)
Fat: 5.6g (sat 1.4g,mono 1.8g,poly 0.9g)
Protein: 31.3g
Carbohydrate: 50.7g
Fiber: 2g
Cholesterol: 91mg
Iron: 4mg
Sodium: 446mg
Calcium: 79mg

Recipe Source Cooking Light, MARCH 2000

6 servings – 6 patties

Ingredients
1 lb. ground veal (540g)
1 lb medium ground beef (540g)
3 tablespoons Dijon mustard
4 tablespoons red wine (the bolder the flavour, the better)
I small egg (optional)
salt and fresh black pepper

We used medium ground beef as oppossed to lean, as the fat content adds a lot of flavour.

Directions
Break up the two meats onto a platter, mixing the varieties, in a single layer.
Don’t overmix at this point or meat will toughen. Set aside.

In small bowl, blend mustard and wine.
If desired, beat an egg into this mixture (this will help the patties keep their shape).
Drizzle wine mixture over meat.
Sprinkle with salt and pepper.
With as little mixing as possible, combine all ingredients.

Form six ¾ inch thick patties (or 4 if you want a thicker burger), packing mixture together tightly. cover and chill for at least one hour or overnight (allowing the patties to “set” in the refrigerator also helps them retain their shape) before barbecuing or panfrying.
Makes 4-6 patties

Recipe Source: Adapted from the Ultimate Burger Recipe – Canadian House & Home July 2008

Zesty Grilled Veggies

Ingredients
3 Zucchini cut diagonally ( 1½ lb – 675g)
6 peppers – 2 red. 2 green, 2 yellow ( 2lb – 900g) cut into ½ inch wide strips
¼ cup Italian Dressing
¼ cup parmesan grated cheese

Directions
Cover part of the barbecue with heavy foil before preheating.
Spread the vegetables over the foil.
Grill for 10 minutes or until crisp and tender, turning occasionally.
Place in a bowl and add the Italian dressing, tossing to coat.
Sprinkle with the grated Parmesan cheese.

Burger Supremo - veal and beef

6 servings – 6 patties 

Ingredients
1 lb. ground veal (540g)
1 lb medium ground  beef  (540g)
3 tablespoons Dijon mustard
4 tablespoons red wine (the bolder the flavour, the better)
I small egg (optional)
salt and fresh black pepper

We used medium ground beef as oppossed to lean, as the fat content adds a lot of flavour.

Directions
Break up the two meats onto a platter, mixing the varieties, in a single layer.
Don’t overmix at this point or meat will toughen. Set aside.

In small bowl, blend mustard and wine.
If desired, beat an egg into this mixture (this will help the patties keep their shape).
Drizzle wine mixture over meat.
Sprinkle with salt and pepper.
With as little mixing as possible, combine all ingredients.

Form six ¾ inch thick patties (or 4 if you want a thicker burger), packing mixture together tightly. cover and chill for at least one hour or overnight (allowing the patties to “set” in the refrigerator also helps them retain their shape) before barbecuing or panfrying.
Makes 4-6 patties

Recipe Source:  Adapted from the Ultimate Burger Recipe - Canadian House & Home July 2008

Zesty Grilled Veggies

Ingredients
3 Zucchini cut diagonally ( 1½ lb – 675g)
6 peppers – 2 red. 2 green, 2 yellow ( 2lb – 900g) cut into ½ inch wide strips
¼ cup Italian Dressing
¼ cup parmesan grated cheese

Directions
Cover part of the barbecue with heavy foil before preheating.
Spread the vegetables over the foil.
Grill for 10 minutes or until crisp and tender, turning occasionally.
Place in a bowl and add the Italian dressing, tossing to coat.
Sprinkle with the grated Parmesan cheese.

Serves 4

Ingredients¼ cup olive oil
3-4 veal tenderloins 3¼ lbs (1.5kg)
Salt and freshly ground pepper to taste
2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
12 shallots, peeled and halved
12 garlic cloves
Sauce
½ cup red wine
2 cups chicken stock
2 tablespoon unsalted butter

Directions
Preheat oven to 425°F (220°C)
Heat olive oil in a skillet on medium-high heat.
Season tenderloins with salt, pepper and rosemary.
Fry veal about 3 minutes per side or until golden.
Do not crowd veal in skillet.

Place veal in a roasting pan ready for baking in the oven.
Now add shallots and garlic cloves to the skillet on medium heat. (with the veal now removed)
Sauté until beginning to turn brown, about 3 minutes.
Cover skillet and cook them for 10 minutes.
Scatter shallots and garlic around veal.

Reserve skillet to make sauce.
Bake veal in the oven for 15 minutes or until slightly pink in centre.
Place veal on carving board and let rest 10 minutes.
Meanwhile, bring wine to boil in skillet, scraping up any accumulated bits in the skillet.
Add stock and reduce until slightly thickened (about 10 minutes).
Remove from heat and whisk in butter. Reserve.
Slice veal into thin slices and serve with garlic cloves, caramelized shallots and a spoonful of sauce.