STUFFED VEAL BREAST
This is for a breast of veal, with bones, and a pocket cut into it for stuffing. It is important whatever you choose to stuff it with is moist so that the breast does not dry out during cooking. The original recipe calls for sweet pork sausages, but I like to use flavored chicken sausages, such as spiced apple or feta and spinach.
Provided by threeovens
Categories Veal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 275°F; rub the inside of a mixing bowl with the garlic, then chop it and add to the bowl.
- Stir in egg, 3 tablespoons wine, salt, pepper, and nutmeg; mix in parsley, bread crumbs, and sausage.
- Stuff the pocket of the veal breast, gently pressing it into the corners; truss pocket closed with small skewers.
- Lay the bacon or pancetta in the bottom of your braising pan, cover with shallot, and lay the veal on top; cover, and cook on the stove top, on low heat, until the bacon sweats and the shallot softens, about 15 minutes.
- Add 1/2 cup of wine and bring to a simmer; let reduce until their is just a film of liquid remaining in the pan.
- Add 1/2 cup broth and reduce again; add in remaining broth to just cover 3/4 of the meat.
- Cover pan with parchment paper, then the lid, and place in oven until fork tender, about 2 hours.
- Remove lid and parchment, then baste meat with pan juices to form a glaze; return to oven for 5 minutes, then repeat.
- Remove from oven and let cool in liquid; slice and serve warm with cooking juices (can also be chilled and served cold).
Nutrition Facts : Calories 134, Fat 7.2, SaturatedFat 2.6, Cholesterol 46.7, Sodium 300.1, Carbohydrate 4.2, Fiber 0.2, Sugar 0.5, Protein 8.3
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onpoint golela
[email protected]This was my first time making stuffed veal breast and it turned out great! The meat was tender and juicy, and the stuffing was flavorful and moist. I will definitely be making this again.
ELON
[email protected]This recipe was a bit more challenging than I expected, but it was worth it. The stuffed veal breast was delicious and the stuffing was flavorful and moist. I would recommend this recipe to experienced cooks who are looking for a challenge.
Rashid Khan
[email protected]I was very impressed with this recipe. The stuffed veal breast was cooked to perfection and the stuffing was delicious. I would definitely make this again.
Rifle Raj
[email protected]This recipe was easy to follow and the stuffed veal breast turned out perfectly. The meat was tender and juicy, and the stuffing was flavorful and moist. I will definitely be making this again.
Sasha Fay
[email protected]Absolutely delicious! The veal was cooked to perfection and the stuffing was flavorful and moist. I highly recommend this recipe.
Harliv Vansh
[email protected]This was my first time making stuffed veal breast and it turned out great! The meat was tender and juicy, and the stuffing was flavorful and moist. I will definitely be making this again.
Sivukile Simango
[email protected]I followed the recipe exactly and the stuffed veal breast came out dry and overcooked. I'm not sure what went wrong, but I was very disappointed.
Suzanne Ramjass
[email protected]This recipe was a bit more challenging than I expected, but the end result was worth it. The veal breast was delicious and the stuffing was perfectly cooked. I would recommend this recipe to experienced cooks who are looking for a challenge.
Moketsi mnisi
[email protected]The stuffed veal breast turned out perfectly! The instructions were easy to follow and the dish was ready in no time. The veal was cooked to perfection and the stuffing was moist and flavorful. I highly recommend this recipe for a special occasion me
Sk kashem
[email protected]This stuffed veal breast was a hit with my family! The meat was tender and juicy, and the stuffing was flavorful and moist. I made a few minor changes to the recipe, such as using chicken broth instead of beef broth, and adding some chopped fresh her