Veal Roulad with a Pepper and Mushroom Stuffing

Adapted from Canadian Living

1 pound veal pasanday, trimmed of fat and pounded with a mallet

1 tsp meat tenderizer

1 tbsp canola oil

1/2 red pepper, finely chopped

2 1/2 cups chopped mushrooms

2 shallots, minced

3 cloves of garlic, minced

1/2 tsp dried thyme

1/4 tsp salt

1/2 tsp freshly ground black pepper

1/2 cups basil, minced (first measure, then mince)

2 tbsp butter , melted

2 cloves of garlic, minced

1/4 tsp of salt and freshly ground black pepper

Marinate the pasanday with the meat tenderizer overnight.

Preheat the oven to 450 F. Heat the oil, then add the shallots, garlic, red pepper, mushrooms, dried thyme, salt and pepper. Cook until the liquid is gone. Remove from heat and let cool. Add the minced basil.

Lay the pasanday flat.  I had 9 fillets.  Divide the filling amongst all the fillets.

Roll each fillet and place on a lightly greased, foil lined tray.  Combine the butter, garlic, salt and pepper.  Brush over all the roulades.  Bake for about 30 minutes, or until meat is tender.


2 tbsp pan drippings

2 tbsp flour

Remaining pan drippings and enough water to make 1/2 cup

1/2 cup milk

1/2 tsp red chilli flakes

Grated Lemon Zest (about 5 strokes on the rasp)

salt and pepper to taste

Mix the 2 tbsp pan drippings and flour in a small saucepan and whisk until smooth.  While continuously whisking, slowly pour in the remaining pan drippings, water and milk until smooth.  Keep whisking until thickened.  Could take up to 10 minutes.  Season with salt, pepper, red chilli flakes and lemon zest.