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Veal Shoulder With Chicken Liver Stuffing

Western.Chefs's picture
Ingredients
  Ground pork 1⁄4 Pound
  Chicken livers 1 Pound, chopped
  Chopped onion 1⁄4 Cup (4 tbs)
  Soft bread crumbs 1⁄4 Cup (4 tbs)
  Mushrooms 1⁄2 Pound, chopped and cooked in a little butter
  Thyme/Marjoram 1 Pinch
  Egg 1 , beaten
  Ground black pepper To Taste
  Water/Dry white wine 2 Tablespoon
  Boneless veal shoulder 3 Pound
  Butter/Bacon fat 2 Tablespoon
  Chicken stock 2 Cup (32 tbs)
  Salt To Taste
Directions

1. Combine the pork, chicken livers, onion, bread crumbs, mushrooms, thyme, egg, salt and pepper and mix well. If mixture seems dry, add a little water or dry white wine, tossing it lightly. Stuff the veal as in stuffed shoulder of veal and tie securely.
2. Heat the butter in a Dutch oven, add the meat and brown on all sides. Add the chicken stock, cover closely and simmer gently over low heat until the veal is fork tender, two to three hours. Turn the meat occasionally as it cooks.
3. Transfer the meat to a hot platter and keep warm. Cook the sauce, uncovered, over moderate heat until it is reduced to one cup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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