Veal Recipes

 

Veal Chops


2 Veal Chops
20 sage leaves (preferable green muticolored)
8 whole garlic cloves -1 crushed
olive oil
salt and pepper

1. preheat oven to 450
2. heat cast iron skillet on high
3. add olive oil
4. rub veal chops with garlic, salt aggressively and add pepper
5. Cook chops until brown on both sides - roughly 5 minutes
6. Add sage and garlic to pan and place in oven
7. Cook 7 minutes
8. Serve with garlic and sage

 

Fegato alla Veneziana

4 thin slices veal liver cut into 6 square inch pieces

salt and pepper

1 sweet onion, thinly sliced

olive oil

juice 1/2 lemon

2 tbsp white wine

 

2 tbsp chopped parsley


1. Sautee onions in olive oil 20 minutes until caramelized

2. remove and sautee veal over high heat 2 minutes per side until brown

3. add wine, lemon juice and deglaze

4. Add veal, butter, parsley, mix and serve


Blanquette DiVotto

This is a great use of a wonderful leftover ingredient.  Waste not, want not. 

 

1 tbsp duck fat

1 tbps minced shallots

1 pint risotto rice (Arborio)

1/4 cup white wine 

1 quart cooking liquid left over from blanquette de veau

1 cup heavy cream

2 tbsp butter

salt and pepper

 

1. warm stock

2. reduce cream 2/3 over low heat

3. sautee shallots 1 minute in fat4

4. add rice and stir over low heat until  translucent

5. add wine and cook until evaporated

6. add stock in 1/2 cup increments as it evaporates (medium heat) - should take 21 minutes

7. add heavy cream and butter, stir until cooks down 

8. correct with salt and pepper

9. serve

Veal Chops Provencale

2 tbsp garlic olive oil

2 Veal Chops

2 garlic cloves

1 tsp fresh thyme

1/4 cup quartered cherry or grape tomatoes

1/2 shallot sliced thin

1 tbsp veal demiglace

salt

pepper


1. preheat oven to 400 degrees; rub chops with garlic on both sides, salt and pepper

2. heat garlic oil in cast iron skillet over medium high heat, cook chops on side 3 minutes

3. Cook chops 4 minutes per side until dark brown

4. add tomatoes, shallots, garlic, thyme on pan bottom; add demiglace in equal parts on chop tops

5. finish in oven for 7 minutes

6. serve with sauce


Veal Meatballs Basque Style

1 lb ground veal

1 egg

2/3 cup breadcrumbs

salt and pepper

1 tsp chopped parsley

2 tbsp sauteed shallots


1 tbsp butter

2 tbsp olive oil

1 tbsp butter

2 tbsp olive oil


3 shallots, sliced


1/2 cup white wine

2 cups veal and/or chicken stock (I used pot au feau stock)

1 tbsp demiglace


3 piquillo peppers cut into 1/3 inch squares

3 tbsp sliced smithfield ham


1. Mix first 6 ingredients

2. Make meatballs 1.25 inches in diameter

3. brown in batches in olive oil and butter, remove

4. sautee shallots

5. add wine, stock and demiglace, deglaze

6. add peppers and ham, mix

7. add meatballs

8. cover and cook over low hear, 45 minutes

9. correct and serve


Veal with High Class Saurkraut

My wife tasted this dish without knowing what was in it and said that it tasted like "high class saurkraut."  It is really quite good.


1 lb veal scallopine

2 tbsp olive oil

1 tbsp butter


 fennel bulb sliced paper thin with a mandoline

2 shallots, sliced thin


2 tbsp white wine

juice of 1 lemon


2 tbsp chopped parsley

2 tbsp butter


1. pound veal between 2 sheets of wax paper

2. sautee fennel in butter and olive oil, remove

3. sautee shallots in butter and olive oil, remove

4. cook veal in batches over high heat 30 seconds per side, remove

5. dump oil and butter

6. deglaze with white wine and lemon juice

7. add fennel, shallots, parsley, 2 tbsp butter, heat

8. serve over veal