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Braised Wild Mushroom-Stuffed Veal Breast with Green Lentils & Sherry Braising Juice

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12
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INGREDIENTS

1 ea. (10 lb.) veal breast (IMPS/NAMP 313)
6.0 cups of Sherry Braising Juice Magnifying_glass
1-1/2 lb. veal scraps, ground
9.0 cups of Green Lentils Magnifying_glass
2 ea. eggs, beaten
1/2 cup cognac
4 tbsp. olive oil, divided
1 tbsp. fresh oregano, minced
1 tbsp. fresh thyme, minced
salt and pepper, as needed
button mushrooms, chopped
chanterelle mushrooms, chopped
cremini mushrooms, chopped
shiitake mushrooms, chopped
1 cup shallots, finely minced
1/3 cup garlic, minced
1 cup madeira
1 cup heavy cream
fresh sage leaves, for garnish

INSTRUCTIONS

  1. 1
    Clean and bone veal breast, trimming well. Grind veal scraps; reserve 1-1/2 lb for stuffing.
  2. 2
    Pound breast out to a rectangle. Cut into 2 pieces, about 12 x 8 inches each. Refrigerate.
  3. 3
    Combine ground veal, eggs, Cognac, 1 Tbsp oil, oregano, thyme, 1/2 tsp salt and 1/4 tsp pepper in bowl, mixing lightly but thoroughly. Refrigerate.
  4. 4
    Sauté mushrooms in 3 Tbsp oil over high heat until caramelized. Stir in shallots and garlic. Deglaze with Madeira; cook until reduced by 1/2. Stir in cream. Season with salt and pepper. Cool.
  5. 5
    Combine mushroom mixture and ground veal mixture, mixing well.
  6. 6
    Open veal breast pieces flat. Spread with stuffing, leaving 1-inch border. Roll up jelly-roll style. (Roll veal with the grain, so that when served, roll will be sliced across the grain.) Wrap rolls securely in cheesecloth; tie with kitchen twine. Refrigerate.
  7. 7
    Place veal rolls in braising liquid, making sure they are covered with liquid. Bring to a boil. Cover tightly. Braise in 300°F oven 2-1/2 hours or until veal is fork-tender.
  8. 8
    Remove veal rolls from liquid; keep warm. Skim fat from liquid; reduce by 1/3. Strain, if desired.
  9. 9
    Slice veal rolls as needed. Remove twine and cheesecloth. Cut crosswise into 1/2-inch thick slices.
  10. 10
    Per order: Plate 1 or 2 veal slices with 2/3 cup lentils and 1/2 cup braising juice. Garnish with sage.

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cuisines Asian, European, North & South American
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