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Shoulder Of Veal with Ravioli Stuffing

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  Veal shoulder 5 Pound, with pocket for stuffing (1 Whole)
  Minced cooked chicken 3 Cup (48 tbs), or finely ground
  Cooked chicken livers 4 , finely ground / minced
  Sliced green onions with tops 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Heavy cream 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Crumbled dried tarragon 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Olive oil 1 Tablespoon
  Chicken broth/Chicken bouillon 3⁄4 Cup (12 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Sprinkle veal, inside and outside pocket, generously with salt and pepper.
To make stuffing, thoroughly mix together the remaining ingredients except olive oil, chicken broth, and 1/4 cup of the white wine.
Taste stuffing and correct seasoning with salt and pepper.
Spoon stuffing lightly into veal pocket; close with small skewers or sew.
Tuck under and skewer tight any thin edges of meat to make a compact shape.
Then with string tie into a roll.
Rub roast surface with olive oil.
Place on rack in roasting pan.
Bake in preheated slow oven (300°F.) for 3 to 3 1/2i hours.
Baste frequently with chicken broth.
During last 30 minutes, baste with reserved wine.
Allow to stand for 30 minutes before carving.
Makes 10 10 servings.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Shoulder Of Veal With Ravioli Stuffing Recipe