Best 9 Roast Veal With Morels Recipes

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Indulge in a culinary journey with our exquisite Roast Veal with Morels recipe. This dish showcases the harmonious blend of tender veal, earthy morels, and a medley of aromatic herbs. The veal, roasted to perfection, delivers a symphony of flavors, while the morels, with their delicate nutty taste, add a touch of elegance. Accompanying this delightful main course are three equally enticing recipes: a creamy Morel Sauce, a rich Madeira Sauce, and a refreshing Chive Butter. Each sauce complements the veal in its own unique way, offering a range of culinary experiences. Whether you prefer the velvety texture of the Morel Sauce, the robust depth of the Madeira Sauce, or the vibrant freshness of the Chive Butter, you'll find a perfect match for your palate.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED LOIN OF BERKSHIRE GRASS-FED VEAL SERVED WITH ROASTED POTATOES WITH WILD RAMPS AND MOREL MUSHROOM SAUCE



Roasted Loin of Berkshire Grass-Fed Veal served with Roasted Potatoes with Wild Ramps and Morel Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 28

Morel Mushroom Sauce, recipe follows
Roasted Potatoes with Wild Ramps, recipe follows
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 whole veal loin
3 tablespoons extra-virgin olive oil
40 jumbo asparagus, washed and lower stems trimmed
40 jumbo asparagus, washed and lower stems trimmed
3 to 4 tablespoons unsalted butter
2 pounds fresh or 8 ounces dried morels, stems trimmed
1 tablespoon unsalted butter
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
1/2 cup dry red wine such as Pineau des Charantes
2 cups chicken stock
1 cup heavy cream
1/2 lemon
Kosher salt and freshly ground black pepper
1 tablespoon finely minced parsley leaves
1 tablespoon finely minced chives
1 teaspoon finely minced thyme leaves
1 pound wild ramps, bulbs only, washed*
1 stick plus 3 tablespoons unsalted butter
1 tablespoon honey
2 ounces bacon, finely diced (recommended: applewood smoked )
2 pounds Yukon gold potatoes, peeled and diced to 1/2-inch
Kosher salt and freshly ground black pepper
1/2 cup finely chopped parsley leaves

Steps:

  • Prepare the Morel Mushroom Sauce then reserve. Prepare the Roasted Potatoes with Wild Ramps. Reserve.
  • Preheat the oven to 325 degrees F.
  • Heat the oil in a large cast iron pan, over medium-high heat. Season the meat all over with salt and pepper. Brown the veal on all sides, about 20 minutes. Transfer the pan to the oven and roast until the meat reaches an internal temperature of 130 degrees F(the loin will be pink at the center), about 20 minutes. Allow the meat to rest in a warm place for 10 to 15 minutes.
  • While the veal is roasting, blanch the asparagus in boiling salted water. Refresh it in ice water, then drain and set aside. Just before serving, melt the butter in a large skillet over medium heat. Add the asparagus, season with salt and pepper and cook just until heated through and tender, about 5 minutes.
  • To serve, thinly slice the veal. Place a spoonful of Roasted Potatoes with Wild Ramps in the center of each plate. Arrange 2 or 3 slices of veal over the potatoes. Place asparagus around the potatoes, spoon sauce over the meat and serve.
  • If using fresh mushrooms clean them by rubbing them with a damp cloth, or briefly submerging them in water, then drain and blot dry. If using dried mushrooms, place them in a medium bowl and cover with boiling water. Set the mushrooms aside until soft, then drain. Chop the fresh or re-hydrated dry mushrooms.
  • Heat the butter in a medium saucepan over medium heat. Add the shallots and chopped mushrooms and cook, stirring occasionally, until the mushrooms are almost tender, about 7 minutes. Add the garlic and cook until fragrant, about 3 minutes more. Add the wine, bring to a simmer, cover, and cook until the mushrooms are fully soft, about 5 minutes more. Remove the lid and add the chicken stock. Increase the heat if necessary and simmer, uncovered, until the flavors are blended, 20 minutes or so. Strain the sauce, reserving the mushrooms. Return the sauce to the pot and simmer until it has reduced by 90 percent and has become very concentrated, about 15 minutes. Add the heavy cream and simmer until the sauce coats the back of a wooden spoon. Add lemon juice, salt and pepper to taste. Keep warm over a very low heat. Just before serving, add the reserved mushrooms and fresh herbs.
  • Preheat the oven to 350 degrees F.
  • Put the ramps in an oven-proof medium skillet. Add the stick of butter, the honey, and enough water to cover the mushrooms. Simmer over medium heat until the water evaporates, about 10 minutes. Continue cooking, stirring occasionally, until the ramps begin to brown. Transfer the pan to the oven and cook until the ramps are tender, about 5 minutes more. Set aside.
  • Meanwhile, in a large oven-proof skillet, cook the bacon over medium heat until the fat renders and the bacon begins to crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Add the potatoes to the hot bacon fat. Increase the heat to medium-high then season with salt and pepper. Cook, turning the potatoes in the hot fat until they begin to brown, about 7 minutes. Add the remaining 3 tablespoons of butter to the potatoes. Transfer the potatoes to the oven and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside. Immediately before serving, warm the potatoes over medium-high heat. Add the ramps and crisp bacon and cook just until heated through.

ROAST VEAL WITH MORELS



Roast Veal With Morels image

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 3h15m

Yield 6 servings

Number Of Ingredients 7

1 3-pound veal shoulder roast, well trimmed and tied
2 tablespoons unsalted butter
1 1/2 cups chicken stock, preferably homemade
1/2 pound fresh morels
1 1/2 cups heavy cream
Coarse salt and freshly ground pepper to taste
Dash of nutmeg

Steps:

  • Preheat the oven to 350 degrees. Brown the roast slowly in a Dutch oven in the butter. Add the chicken stock. Remove from the heat. Lay a piece of waxed paper directly on top of the meat and then cover the pot. Bake in the oven for two-and-a-half hours, or until the meat is tender.
  • If the morels are very gritty, rinse them quickly under running water and dry with paper towels. Slice them and place them in a saute pan. Pour in the cream and simmer for 20 minutes, or until the cream has been absorbed by the mushrooms. Season to taste with salt, pepper and nutmeg.
  • Remove roast from pan. Place on serving dish. Add one-half to one cup of the pan juices to the mushrooms, heat and serve with the roast.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 21 grams, Sodium 907 milligrams, Sugar 3 grams, TransFat 1 gram

VEAL MEDALLIONS WITH FRENCH MORELS



Veal Medallions With French Morels image

Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit.

Provided by Rita1652

Categories     Veal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

2 ounces small french dried morels (2 cups)
2 cups boiling water
12 (3 ounce) veal medallions, from the eye round (1/2 inch thick if using thinner cuts you`ll need additional oil to fry them for you`ll have more sli)
salt & freshly ground black pepper
1/4 cup flour
2 tablespoons unsalted butter
1 tablespoon olive oil
1 garlic clove, minced
3 shallots, minced
1 sprig fresh thyme
1/2 cup dry white wine (sherry works great to)
1/2 cup chicken stock
1/2 cup creme fraiche (or cream)
1 tablespoon fresh lemon juice
scallion, for garnish
fresh herb, for garnish

Steps:

  • In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand.
  • Season the veal with salt and pepper, then dust with flour. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on the bottom and the meat is just pink inside, about 2 to 3 minutes. Transfer the veal to a warmed platter and cover loosely with foil.
  • Melt the remaining 1 tablespoon of butter in the same skillet. Add the garlic,shallots and thyme and cook over low heat, stirring, until softened, about 3-5 minutes. Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes. Add the morels and their liquid, leaving any grit behind. Cover and simmer over low heat until the morels are softened, about 5 minutes. Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes. Add the creme fraiche and simmer until thickened, about 4 minutes. Add the lemon juice and season with salt and pepper.
  • Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or plates. Discard thyme. Garnish with scallions.

VEAL CHOPS WITH ASPARAGUS AND MORELS



Veal Chops with Asparagus and Morels image

Provided by Yves Camdeborde

Categories     Mushroom     Sauté     Low Cal     High Fiber     Dinner     Veal     Asparagus     Fall     Spring     Summer     Winter     Bon Appétit     Dairy Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

16 thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths
5 tablespoons peanut oil, divided
12 ounces fresh morel mushrooms, rinsed, halved lengthwise if large
4 (8- to 9-ounce) veal rib chops (each 3/4 to 1 inch thick)
2 tablespoons all purpose flour
4 shallots, peeled, halved lengthwise, plus 1/3 cup minced shallots
6 whole fresh sage leaves plus 6 fresh sage leaves, sliced
6 fresh thyme sprigs
2 bay leaves
4 garlic cloves, minced
1 cup low-salt chicken broth
2 tablespoons chopped fresh chives

Steps:

  • Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.
  • Preheat oven to 425°F. Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).
  • Heat 1 tablespoon peanut oil in same skillet over high heat. Sprinkle veal chops with flour, salt, and pepper. Add veal chops to skillet; cook until browned, about 2 minutes per side. Transfer to plate. Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and saut until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes. Transfer chops and shallot mixture to plate. Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes. Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes. Transfer veal chops, morel-asparagus mixture, and pan juices to plates. Sprinkle with chopped chives and serve.
  • What to Drink:
  • A lighter-style Pinot Noir would be great with the veal chops. We like the earthy, dark berry flavors of the Domaine Jean Grivot 2004 "Les Charmois" Nuits-St.-Georges ($47).

GRILLED VEAL CHOPS WITH MOREL SAUCE



Grilled Veal Chops with Morel Sauce image

Categories     Beef     Roast     Grill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 3

six 1 1/2-inch-thick veal chops (about 4 pounds total)
vegetable oil for rubbing on chops
Morel Sauce

Steps:

  • Prepare grill and preheat oven to 425°F. Bring veal chops to room temperature (about 20 minutes).
  • Rub chops lightly with oil and season with salt and pepper. Grill chops on a rack set about 5 to 6 inches over glowing coals until evenly browned, 3 to 4 minutes on each side. (Alternatively, chops may be grilled in a hot well-seasoned ridged grill pan over moderately high heat). Arrange chops in one layer in a shallow baking pan. Roast chops in middle of oven 15 to 20 minutes for medium, juicy barely pink meat.
  • Serve chops with sauce.

VEAL ROAST BLANQUETTE



Veal Roast Blanquette image

This is a mouthwatering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party, or for a family New Year's Eve dinner. It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears.

Provided by HSTR

Categories     World Cuisine Recipes     European     French

Time 2h30m

Yield 8

Number Of Ingredients 9

4 pounds veal shoulder roast
¼ teaspoon dried thyme
4 carrots, halved
1 pound small potatoes
½ pound small white onions
½ pound mushrooms
2 tablespoons all-purpose flour
1 (10 ounce) package frozen green peas
2 egg yolks

Steps:

  • In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
  • To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
  • In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
  • In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 23 g, Cholesterol 255.3 mg, Fat 13.3 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 4.9 g, Sodium 284.3 mg, Sugar 5.5 g

POT-ROAST VEAL WITH NEW-SEASON CARROTS & ORANGE



Pot-roast veal with new-season carrots & orange image

Use British rose veal to create a roast dinner with a difference - this all-in-one joint is slow-cooked with sweet vegetables, citrus and herbs

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h50m

Number Of Ingredients 11

1 ½kg piece rolled and tied veal shoulder
3 garlic cloves , 1 finely sliced, 2 bashed
bunch of thyme
1 tbsp olive oil
25g butter
800g new-season bunch of carrot , trimmed with stalks still attached
1 large shallot , roughly chopped
sprinkling of icing sugar
zest 1 orange , ½ pared into strips, ½ finely grated
150ml white wine
350ml chicken stock

Steps:

  • Heat oven to 180C/160C fan/gas 4. Stud the gaps in the veal joint with the sliced garlic and some thyme, then season well.
  • Heat oil and butter in a deep flameproof casserole dish and spend a good 15 mins slowly sizzling the veal until brown all over. Remove the joint to a plate and add the carrots, shallot and icing sugar, then cook for 5 mins until everything is slightly caramelised. Lift out the carrots but leave everything else in the dish. Add the rest of the thyme, bashed garlic and the pared orange zest. Nestle the veal back in the dish and pour over the wine, then the stock. Cover and put in the oven for 1 hr.
  • Remove the dish from the oven, uncover, and scatter the carrots around the meat. Return the dish to the oven for 1 hr, uncovered. Cook until the meat is very tender, then leave to cool slightly. Lift the meat onto a board and carve into slices. Serve with the juices from the dish and the tender carrots.

Nutrition Facts : Calories 425 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 0.8 milligram of sodium

VEAL CHOPS WITH MORELS



Veal Chops With Morels image

Provided by Craig Claiborne

Categories     dinner, for one, main course

Time 1h30m

Yield 1 serving

Number Of Ingredients 12

10 dried morels, available in fine food shops
1 loin veal chop, about 1/2 pound
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons plus 1 teaspoon butter
2 teaspoons finely chopped shallots
1 teaspoon fresh lemon juice
2 tablespoons dry white wine
1/4 cup heavy cream
1 teaspoon Madeira wine or dry Sherry
1 tablespoon flour
1/4 cup fresh or canned chicken broth

Steps:

  • Put morels in a small mixing bowl and add hot water to cover. Let stand 30 minutes or longer. Drain the mushrooms and pat dry.
  • Sprinkle chop with salt and pepper and set aside.
  • Heat one tablespoon of the butter in a saucepan and add shallots. Cook briefly, stirring, and add the mushrooms. Cook, stirring, about 2 minutes. Add lemon juice and cover. Cook about 3 minutes.
  • Add half the white wine, cover and cook 5 minutes. Add the cream, cover and cook about 15 minutes. Add salt and pepper and the Madeira wine. Swirl in 1 teaspoon butter. Set aside.
  • Dredge chop in flour and shake off excess.
  • Heat remaining 1 tablespoon butter in a small skillet and add the chop. Cook over moderately high heat until browned on one side, about 5 minutes.
  • Turn the chop and cook about 15 minutes. Transfer chop to a warm platter.
  • Pour off most of the fat from skillet and add remaining tablespoon of white wine. Stir to dissolve the brown particles that cling to bottom of the skillet. Add chicken broth and cook over relatively high heat until liquid is reduced by half. Spoon mushroom sauce into the skillet and stir to blend. Bring to a boil and add the chop. Turn the chop in the sauce.
  • Serve chop with the sauce spooned over and with fine buttered noodles as accompanying dish.

ROAST PHEASANT WITH MORELS



Roast Pheasant With Morels image

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 1h5m

Yield 2 generous servings

Number Of Ingredients 7

1 pheasant, 2 to 2 1/2 pounds, with heart and liver
1/4 pound morels
2 shallots
3 tablespoons unsalted butter at room temperature
3 tablespoons fresh tarragon leaves
Coarse salt and freshly ground pepper to taste
1/2 cup chicken or veal stock, preferably homemade

Steps:

  • Two days in advance, place the unwrapped pheasant on a rack in the refrigerator with a plate underneath. Allow to air-dry, turning occasionally.
  • Preheat oven to 375 degrees. If they are gritty, rinse the morels quickly under running water and dry with paper towels. Slice the tops and stems. Soften the shallots in one tablespoon of butter in a skillet and add the morels. Cook over high heat until the liquid evaporates. Chop the liver and heart and briefly saute. Set aside.
  • Insert the remaining butter and the tarragon under the pheasant breast skin, distributing it as evenly as possible. Fill the cavity with the morel mixture, season to taste and truss.
  • Place the pheasant on its side in a roasting pan and roast for 10 minutes, basting when you do so. Turn on the other side and roast a further 10 minutes. Then turn the pheasant breast up and finish cooking until it is tender, about 45 minutes to an hour.
  • Place the pheasant on a warm serving dish. Skim the fat from the roasting juices and add the stock. Bring to boil and simmer until reduced by half. Meanwhile, remove the morels from the pheasant cavity. Add them to the stock and simmer for 30 seconds. Pour into a heated sauce boat and serve separately.

Nutrition Facts : @context http, Calories 1028, UnsaturatedFat 30 grams, Carbohydrate 16 grams, Fat 59 grams, Fiber 4 grams, Protein 105 grams, SaturatedFat 23 grams, Sodium 1656 milligrams, Sugar 5 grams, TransFat 1 gram

Tips:

  • To ensure the veal cooks evenly, use a meat thermometer to check the internal temperature. The veal is done when it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  • If you can't find morel mushrooms, you can substitute another type of wild mushroom, such as chanterelles or porcini.
  • To make a quick and easy sauce, deglaze the pan with white wine or chicken broth after removing the veal. Simmer for a few minutes until the liquid has reduced by half, then stir in a dollop of crème fraîche or sour cream.
  • Serve the roast veal with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

This roast veal with morels recipe is a delicious and elegant dish that is perfect for a special occasion. The veal is tender and juicy, and the morels add a rich, earthy flavor. The dish is easy to make and can be prepared in under two hours. So next time you're looking for a special meal to impress your guests, give this roast veal with morels recipe a try.

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