Raisin Rice Stuffed Veal Breast
|Onion||1 Medium, finely chopped|
|Cooked brown rice||3 Cup (48 tbs)|
|Chopped parsley||2 Tablespoon|
|Seedless raisins||1⁄3 Cup (5.33 tbs)|
|Orange||1⁄2 , rind grated|
|Egg||1 , beaten|
|Poultry seasoning||1⁄2 Teaspoon|
Preheat oven to 300°F.
Have butcher cut a large pocket in the side of the veal breast.
Wipe veal with moist paper towels.
Sprinkle 1/2 teaspoon salt over veal and inside of pocket; set aside.
Saute onion in two tablespoons oil until tender but not brown.
In mixing bowl, combine rice, sauteed onion, chopped parsley, raisins, orange rind, 1/2 teaspoon salt, beaten egg, and poultry seasoning.
Mix together thoroughly.
Fill pocket in veal with stuffing and skewer or use heavy, rounded wooden toothpicks to close opening.
Place veal breast, rib side down, in an open shallow roasting pan.
Cover veal breast generously with oil.
Place in a preheated oven for two and one half hours.
Baste occasionally with accumulated liquid. (Do not cover veal should turn brown while baking.)
Remove from oven 10 minutes before serving.