Best 8 Veal In Red Wine Sauce Meurettes De Veau Recipes

VEAL CUTLETS IN RED WINE SAUCE

Steps:

• Sprinkle cutlets with salt and pepper; fry in the vegetable oil until browned.
• Place the veal in a casserole dish.
• To the skillet, add the onion, mushrooms and parsley; cook a few minutes. Stir in and brown the flour and add the remaining ingredients.
• Cook until smooth and thick, stirring constantly with a whisk.
• Pour this mixture over the cutlets and bake at 325 degrees for an hour.

OISEAUX SANS TETE (VEAL BIRDS)

Steps:

• Put each slice of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside.
• Heat one teaspoon of the butter in a saucepan and add one-half of the onion and one-half teaspoon garlic, and cook, stirring, until the mixture is wilted.
• Spoon and scrape the mixture into a mixing bowl, and add the sausage meat, parsley, egg, salt and pepper. Blend well.
• Lay out the pieces of veal in one layer on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking in the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper. Dredge the bundles all over in flour and shake off excess.
• Select a heavy skillet large enough to hold the rolls, without crowding, in one layer. Heat the remaining three tablespoons of butter and, when it is quite hot but not browned, add the bundles. Cook, turning the bundles occasionally, until they are nicely browned all over, about three or four minutes.
• Transfer the bundles to a warm platter.
• Add the shallots, remaining one-half cup of onion, the remaining teaspoon of garlic, bay leaf, thyme, carrots and celery. Cook, stirring, about two minutes. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the tomatoes and cook, stirring occasionally, about five minutes.
• Return the veal rolls to the skillet and turn to coat them with sauce. Cover closely and let simmer for 30 minutes. Remove the strings and serve.

VEAL SHANKS WITH MUSHROOMS AND ROSEMARY

Steps:

• Preheat oven to 375 degrees.
• Dredge the pieces of shank in flour seasoned with salt and pepper.
• Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
• Pour off the fat from the skillet. Scatter the onions, garlic and mushrooms around the meat, and cook, stirring, until the vegetables are wilted.
• Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth and rosemary, and bring to the boil. Cover closely and place in the oven. Bake one hour and 15 minutes.

VEAL, MUSHROOM AND RED WINE SAUCE

Steps:

• Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.

EMINCE DE VEAU A LA MOUTARDE (VEAL STRIPS WITH MUSTARD)

Steps:

• Cut veal into thinnest (julienne) strips. Set aside.
• Melt butter in heavy skillet and when it bubbles and almost starts to brown, add veal. Sprinkle with salt and pepper. Cook, stirring, over high heat about 1 1/2 minutes. Do not overcook.
• Using slotted spoon, transfer veal to saucepan.
• Add mushrooms and shallots to skillet in which veal cooked. Cook, stirring, about 3 minutes and add wine. Cook, stirring, about 3 minutes longer until mixture is thickened and saucelike. Add salt and pepper.
• Add cream and cook about a minute. Stir in mustard and cook about 2 minutes. There should be about 1 3/4 cups of sauce. Taste sauce and, if desired, add more mustard. Pour over veal. Cook only until veal is heated through. Serve with rice.

SAUCE VINAIGRETTE AU VERMOUTH (VERMOUTH VINAIGRETTE FOR SALADS)

Steps:

• Put the mustard and vinegar in a mixing bowl and add the vermouth while beating with a wire whisk.
• Add the oil gradually, beating vigorously with the whisk. Add the shallots, salt and pepper to taste.

VEAL IN WINE SAUCE

Steps:

• Cut veal into strips.
• Saute scallions in hot butter until soft.
• Add veal strips and saute over high heat for 2 minutes.
• Toss in mushrooms and cook for another 2 minutes.
• Stir in paprika, flour, salt and pepper.
• Add wine to form a sauce.
• Add cream.
• Cook for another 1 or 2 minutes.
• Serve over rice.

ROAST SADDLE OF VENISON WITH RED WINE

Steps:

• Trim the saddle to remove any nerves or bits of fat.
• Put the saddle in a reasonably deep stainless steel or enamel utensil just large enough to hold it compactly. Add the onions, garlic, thyme, rosemary, carrot, celery, ginger, peppercorns, juniper berries, red wine, one and one-half cups of port wine and cinnamon stick. The surface of the meat should be covered with the marinade. Refrigerate one or two days. The longer the meat stands, the more gamy the taste will be.
• Remove the saddle of venison, but reserve the marinade with vegetables. Strain the marinade but reserve separately the liquid and vegetables.
• Preheat the oven to 450 degrees.
• Sprinkle the drained saddle with the one tablespoon of ground pepper and salt to taste.
• Heat the olive oil in a heavy roasting pan large enough to accommodate the saddle of venison. Brown the meat on both sides, about five minutes. Scatter the reserved vegetables around the meat and place the roasting pan in the oven. Bake 30 minutes. Turn the meat to the opposite side and bake 30 minutes or until the meat is medium rare. If you want the meat more fully cooked, let it bake an additional 15 minutes or longer. To test for doneness, insert a thin metal skewer inside the hollow part (the spinal cord) of the spine. Remove the skewer and press it to your lips. If it is nicely warm, the meat is medium rare. If it is hot, the meat is well done. Transfer the meat to a warm platter.
• Place the roasting pan over medium heat and add the reserved marinating liquid. Bring to the boil, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Cook about 10 minutes and pour the sauce and reserved vegetables into a casserole or deep skillet. Let simmer slowly about one-half hour. Add the cream and remaining cup of port wine and bring to the boil. Let cook about 15 minutes or until the sauce is slightly thickened.
• Line a saucepan with a sieve, preferably of the sort known in French kitchens as a chinois. Pour the sauce and solids into the sieve, pressing to extract as much liquid and flavor as possible from the solids. Discard the solids.
• Bring the sauce to the boil and swirl in the butter.
• Add salt and pepper and stir in the jelly. Carve the meat and serve with a little of the sauce spooned over each serving. Serve with mashed potatoes, if desired.