Gourmet veal recipes

	Although deer fillet might be hard to come by, you could improvise by using other cuts of meat such as beef fillet. The rest of the menu is relatively easy and tasty. Ca. 1,400 g (ca. 3 lbs) deer fillet Season the deer fillet with salt and pepper (and any other spices you might like) and braise it in the herbed butter (see below). Cook as you would a beef fillet. Wrap the meat to keep warm and Let it rest 15-20 minutes before slicing and serving. Herbed Butter Roast the spices in a small dry saucepan, the honey and let them caramelize. Add the balsamic vinegar and reduce until a syrup consistency. Strain and mix the syrup with cold butter. Season with salt, pepper and balsamic vinegar. Dark Mushrooms Quickly wash the mushrooms and set aside to drain. Bring the chicken stock to a boil in large saucepan. Add the mushrooms and let them simmer for 20 minutes. Remove the mushrooms with a slotted spoon and drain. Pour any stock from the mushrooms back into the saucepan and boil until 1 Cup (2 dl) remains. Pour the stock into a cup. Melt butter in the saucepan and add the flour stirring vigorously. Let the mixture cook for one minute and come to a foam. Stirring vigorously, add the mushroom stock, whipping cream, thyme, grated lemon rind and juice, freshly ground black pepper and continue stirring vigorously for a couple of minutes. Strain the sauce. Beat the egg yolk and again beating vigorously, to the sauce (add a little of the sauce to the beaten egg yolk before adding the egg yolk to the sauce to prevent it from curdling). Add the mushrooms and season with salt, pepper and lemon juice. * If you do not have game stock, use beef , veal or chicken stock Peas Parisienne Peel the onions. Remove the outer, coarser leaves of the lettuce and separate the leaves and remove the inner core. Bake the onions 8 minutes at 350° F (180° C). Bring the chicken stock to a boil and boil until reduced a little. Remove from heat and add the butter stirring until melted. In quick succession add the peas, the onions and leaves and inner core of the heart lettuce. Stir until the peas are tender. Season with salt and pepper. Add the chopped parsley and a little grated lemon rind. New Potatoes Serve with small new potatoes, lightly seasoned with salt and freshly ground pepper and melted butter and freshly chopped parsley. Slice the deer fillet into equal portions for 8 people and place on warmed plates. Pour the sauce around the outer part of each plate. Present the peas, potatoes and mushrooms on a large platter and let guests serve themselves.
			Herbed Braised Deer Fillet

Serves 8

Herbed Butter
3 Cups (6 dl) game stock*
1 Tbsp honey
½ Cup (1 dl) balsamic (prune) vinegar
Juniper berries
Allspice
Cumin
Coriander
Rosemary
Thyme
Ginger
3 oz (90 g) cold butter

Dark Mushrooms
1 kg morkler or dark mushrooms
2 Cups (4 dl) chicken stock
1-½ oz (20 g) all purpose flour
1 egg yolk
¼ Cup (½ dl) whipping cream
Grated nutmeg
Freshly grated black pepper

Little grated lemon rind and juice
Dash of thyme

Peas Parisienne
13-14 oz (400 g) small peas
16 pearl onions
3 heads heart salad
½ Cup (1 dl) chicken stock
90 g (3 oz) butter
Fresh parsley, chopped
Little grated lemon rind

Preheat oven 350° F (180° C)

	This is quite an easy way to fix veal. The mushrooms add a wonderful flavor to the meat. Wrap the bacon around the outside of the veal steaks and secure with a wooden toothpick. Grill (barbecue) 4-5 minutes on each side and set aside to rest for 10-15 minutes. Wash, trim and slice the mushrooms. Spray a heavy skillet with olive oil. Add the balsamic vinegar, maple syrup and mushrooms and simmer about 5-10 minutes. Wash the broccoli and drain. Divide into small florets. Blanch in lightly salted water (for about 3-4 minutes) To serve, place a small heaping of broccoli in the middle of the plate, place the meat on top and serve the mushrooms around the outer edge of the plate. Accompaniment: Freshly boiled new potatoes and a good Italian or French bread.
			Veal Steaks with Mushrooms

(Serves 4)

4 veal steaks
4 rashers (slices) bacon
1-2 Cups mixed, fresh mushrooms
½ Cup (1 dl) dark balsamic vinegar
1 Tbsp maple syrup
1 bunch fresh broccoli
Coarse sea salt
Freshly ground black pepper

	This is a whole meal which consists of veal steaks, Smoked Cheese Spread, New Potatoes, and Corn on the Cob. Mix the cream cheese, light sour cream, mustard, chives, minced red onion, salt and pepper. Keep refrigerated until ready to use. Place the pieces of corn on the cob on a piece of foil, warm the honey, mix it with the thyme and brush over the corn. Wrap the foil around the corn. When grilling the meat, place the corn on the grill for 5-6 minutes, turning now and again. Scrub and wash the potatoes. Boil them in lightly salted water for 15 minutes, let them rest in the hot water for about 5 minutes more (until they are done), and drain. Warm the butter, add the spinach and mix through the hot, boiled potatoes. Season with salt and pepper. Keep hot. If you wish, use a rub (Peppery Dijon-Parsley Rub or Spicy Three-Pepper Rub) or grill the meat plain 2-3 minutes on each side. Let the meat rest for 5-10 minutes and serve with the smoked cream cheese, potatoes and corn.
			Grilled Veal

(Serves 4)
4 veal steaks (ca. 5 oz / 150 g each)

Smoked Cheese Spread
2 oz (60 g) smoked cream cheese (or plain cream cheese)
½ Cup (1 dl) light sour cream or crème fraiche
2 tsp Dijon mustard
1 Tbsp chopped fresh chives
1 small red onion, minced
Salt and pepper

2-3 pieces corn on the cob
2 tsp honey
2 tsp chopped fresh thyme
4 metal skewers

1 lb (16 oz / 500 g) small new potatoes
½ oz (15 g) butter
3 oz (90 g) small, fresh spinach leaves
Salt and pepper

	Slice the onions in half and then slice again fairly thin. Wash the apples, cut them in quarters and core them. Slice the apples into about 1/4 inch (about 1 cm) thick slices. Melt 1 ounce of the butter in a large skillet over moderate heat. When the butter is heated, add the onion rings and sauté until lightly browned. Remove the onions, place in an oven-proof dish, cover and keep hot in the oven. Add a little more butter if necessary and cook the apples until golden and cooked through. Remove them from the pan and add them to the onion rings. Keep warm in the oven. Dip the liver in flour and shake off any excess. Add the remaining butter to the pan. When the butter is hot, cook the liver a couple of slices at a time for about 2 minutes on each side. Do not overcook. Remove the cooked liver to a serving platter and top with the onions and apples. Serve with mashed potatoes and steamed string beans.
			Calves Liver with Apple and Onion Rings

(Serves 3 or 4)

4 ounces (129 g) butter.
2 medium-sized onions
Salt and freshly ground pepper
3-4 medium-sized cooking apples
Two slices of liver for each person

Preheat oven to 250 F (120 C)

	In a large skillet or Dutch oven, heat the 1/2 Tbsp vegetable oil and brown the meat over medium high heat. Add the veal or chicken stock and simmer covered for 1-1/2 hours. Remove the meat and set aside to rest for 15 to 20 minutes. In a saucepan or skillet, melt the butter and extra oil. cut the apples in quarters, remove the seeds and cut into smaller slices. Saute the apples until lightly browned and cooked. Sieve the meat stock and add the mustard, lime peel, salt and pepper. Mix the cornstarch with the light cream and add to the meat stock. Simmer gently until sauce is thickened. Serve the meat sliced on a platter with the cooked apples, sauce and potatoes.
			Veal Roast

1 kg (2 lbs) veal roast
1/2 Tbsp vegetable oil
1-2 Tbsp butter
Salt and pepper
1-1/2 cup (3 dl / 12 fl oz / 375 ml) veal or chicken stock
1 tsp dijon mustard (or other mild mustard)
1 tsp grated lime peel
2 tsp cornstarch
1/2 cup (1 dl / 4 fl oz / 125 ml) light cream
3 apples
1/2 Tbsp vegetable oil (extra)

Accompaniment: Boiled or mashed potatoes

	In a heavy skillet heat the butter and vegetable oil (about 1 Tbsp each) and fry the steaks about 2 minutes on each side - depending on their thickness. Remove the steaks and set aside to let them rest, keeping them warm under aluminum foil about 5 minutes or while you are preparing the sauce. Sauce 1 small onion 1/2 Cup (1 dl) port 1/2 pint (1/2 liter) chicken bouillon Juice of 1 lime Cornstarch Peel and finely chop the onion. In the skillet, brown the onion in the butter and vegetable oil from the steaks until onion is lightly brown. Add a little butter if necessary. Add the port and bouillon and let it come to a boil. Remove the skillet from the heat and add the juice from the lime (add the lime a little at a time and taste the sauce until it has the flavor you desire). Thicken the sauce with a little cornstarch - about -2 tablespoons dissolved in a little water. Season with salt and freshly ground pepper. If you want a little richer sauce, add 2-3 tablespoons thick cream. Serve with the meat. Note: If you want to marinate the steaks first, mix 1/2 Cup (1 dl) red wine vinegar, 1/4 Cup (1/2 dl) olive oil, 1 crushed clove of garlic, 1/2 tsp crushed juniper berries and a dash of rosemary. Add a little sugar (about 1/2 - 1 tsp) and let the steaks marinate for about an hour or so in the refrigerator or 24 hours if you have the time. Remove the steaks, and pat dry before frying in the butter and vegetable oil.
			Wild Boar, Deer or (Veal) Steaks

(serves 4 - 6)

4 - 6 steaks of your choice
ca. 1 Tbsp butter and 1 Tbsp vegetable oil

Sauce
1 small onion
1/2 Cup (1 dl) port
1/2 pint (1/2 liter) chicken bouillon
Juice of 1 lime
Cornstarch

	Cut the meat into cubes and place in a large pot. Cover meat with water and bring to a boil; skim the foam from the meat. Reduce heat and add the carrot, salt, onions and herbs (these can be made into a bouquet by tying them together in a piece of cheesecloth. Simmer the meat and other ingredients until the onions are tender - about 30 minutes. Remove the onions and continue simmering the veal for 1-1/2 hours or until the meat is tender. Strain the stock and boil to reduce to 2 Cups. Wash and slice the mushrooms. Sauté them in the remaining 1/4 Copt butter (the butter may be reduced to 2-3 Tablespoons) . Add 1/4 Cup butter to the mushrooms and blend in the flour. Gradually add the veal stock and stir until the sauce is smooth and thickened. Return the meat and onions to the sauce. Add the lemon juice and serve on a platter with pasta.
			Fricassee of Veal

(Serves 6)

2-1/2 lb veal
1 carrot
1/2 tsp salt
18 small pearl onions
1-2 sprigs parsley
1 bay leaf
1/2 Cup butter or margarine
4 Tbsp flour
2 egg yolks
1 Cup light cream
1 tsp lemon juice
1 Cup fresh mushrooms, washed
1 sprig fresh thyme or 1 tsp dried tyme
Cooked pasta

	Wash capsicum, remove seeds and slice. Chop onions and garlic. In a large skillet, heat the olive oil and gently sauté the vegetables. Add the tinned (canned) tomatoes and chopped herbs. Add the red wine and simmer 2 - 3 minutes longer, remove from heat and set aside. Season meat with salt and pepper and place in an oven-proof casserole dish or large pot which can be used in the oven. Pour the vegetables over the meat and add enough water to cover 3/4 of the roast. Place the roast in a preheated oven and roast at 180 C (350 F) for ca. 1-1/2 hours. Sprinkle grated cheese over the roast and continue roasting 30 minutes more at 200 C (400 F) for 5 more minutes. During the last 15 minutes, add the frozen peas. Remove the roast from the vegetables and sauce and let it rest 15 - 20 minutes before slicing and serving. Thicken the vegetables and sauce with a little flour if necessary and serve with the roast. Honey-Roasted Potatoes 1/2 kg small potatoes 3 Tbsp butter 2 Tbsp fresh timian 3 Tbsp honey Salt and freshly ground pepper Wash the potatoes and place them in an oven-proof casserole dish. Mix the butter, timian, honey, salt and pepper and spread the marinade over the potatoes. Bake the potatoes at 200 C (499 F) for et minutes or until tender. These can go into the oven together with the roast during the last 30 minutes of cooking the roast.
			Veal Roast and Honey Roasted Potatoes

(Serves 4)

1 kg boneless veal roast
4 Tbsp olive oil
3 Capsicum (bell peppers)
4 large cloves garlic
1 Tbsp freshly chopped rosemary
1 Tbsp freshly chopped sage
2 medium-sized onions
2 tins (cans) chopped tomatoes
1 Cup red wine
100 g (3 oz) grated cheese
2 dl (1 Cup) frozen peas
water
Salt and freshly ground pepper

Honey-Roasted Potatoes
1/2 kg small potatoes
3 Tbsp butter
2 Tbsp fresh timian
3 Tbsp honey
Salt and freshly ground pepper

	Brown the veal cutlets on all both sides. Season with salt and freshly ground pepper and set aside. Mix blue cheese with egg yolks, salt and pepper. Roll out the puff pastry double the original size. Place the veal cutlet on half of the puff pastry and spread cheese mixture over the meat. Fold the other half over the cutlet and press edges together. Brush the pastry with egg whites and put a slit in the top of the pastry so the steam can escape. Bake the meat at 225 C (425F) for 15 minutes or until pastry is baked and a golden brown.
			Veal in Pastry

(Serves 4)

4 veal cutlets
4 pieces frozen puff pastry
2 eggs
Castello or similar brand blue cheese
Salt and freshly ground pepper

	Pound veal to 1/8 or 1/4 inch thickness. Mix together eggs, lemon juice, salt and pepper. Dip meat into mixture, turning to moisten both sides, dip lightly with flour and fry in small amount of butter or margarine until meat is browned on both sides. Top each slice of veal with thin slice of cheese. Cover pan and cook about 2 minutes or just until the cheese is melted. Serve with hot buttered rice and wedges of lemon. Garnish with sprigs of parsley.
			Veal Piccata

(serves 4)

6 to 8 thin slices of veal
2 eggs, slightly beaten
3 Tbsp lemon juice
Salt and pepper
Small amount of butter or margarine
6 to 8 thin slices of cheese
(fresh mozzarella is nice)
6 to 8 lemon wedges
6 to 8 sprigs of parsley

	Pound veal with a mallet until quite thin. On each slice of veal put one slice of prosciutto, sprinkle with a pinch of each of the above herbs, finely minced garlic and shredded black truffle. Place one cube of the Monterey Jack cheese in the center and roll up the veal slice. Dredge with flour and fry over moderate heat in hot olive oil until the meat is browned, about 4 - 5 minutes. Remove the meat and set aside to keep hot. Add a little butter to the pan and sauté the button mushrooms. Add the white wine to the pan and boil rapidly for one minute. Add 1/4 Cup whipping cream and blend well with the wine until thickened. Season to taste with salt and pepper. Spoon the sauce and button mushrooms over the meat and serve with wild rice.
			Saltimbocca

(Serves 2)

2 Slices of choice veal
2 slices of prosciutto (air dried ham)
Oregano, rosemary, thyme, marjoram
and sage
1 black truffle, chopped
1 clove garlic finely minced
2 - 1 oz. cube of Monterey Jack (or other cheddar)
cheese
Flour
Olive oil
1/2 cup white wine
1/4 Cup cream
1/2 - 1 Cup button mushrooms

	Baking time for meat and potatoes: Approx. 45 mins. at 200°C 400°F Meat dish: Mash the potatoes, and stir together the minced meat, the mashed potatoes and the other ingredients. Spread the mixture out in a greased ovenproof dish (approx. 15x25 cm). Baked potatoes: Scrub the potatoes well. and cut them into halves. Put them in a greased ovenproof dish with the flat sides up. Brush with melted butter and sprinkle with salt. Bake the meat and potatoes together in the middle of the oven. Accompaniment: White cabbage salad.
			Minced veal and pork with baked potatoes

(Serves 4)

Minced veal and pork dish:

2 boiled, cold potatoes (approx. 150 g)
300 g minced veal and pork
1 tsp coarse salt
1 egg
150 ml milk
1 small grated onion (zittauer)
1/2 tsp dried thyme
2 Tbsp. freshly chopped parsley
2 tsp sweet, mild mustard
freshly ground pepper

Baked potatoes:

750 g potatoes
10 g melted butter
1 tsp coarse salt
Garnish: Sprigs of parsley.