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Rolled Veal With Wild Mushroom Stuffing

Ingredients
  Dried wild mushrooms 2 Ounce (60 Gram)
  Butter 3 Ounce (90 Gram)
  Red onion 1 , very finely chopped
  Spring onions 2 , very finely chopped
  Garlic 2 Clove (10 gm), crushed
  Soft brown sugar 1 Tablespoon
  Snipped chives 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Fresh white breadcrumbs 1 1⁄2 Ounce (45 Gram)
  French onion soup mix 2 Tablespoon
  Veal loin 4 Pound, boned (2 Kilogram)
  Apricot jam 2 Tablespoon
  Concentrated orange juice 2 Tablespoon
Directions

1. Preheat oven to 180°C (350°F/ Gas 4). Soak mushrooms in water for 20 minutes; drain and chop.
2. Heat 30g (1oz) of butter in a frying pan, add onion, spring onions, garlic and sugar and cook for 2 minutes. Stir in mushrooms, chives, parsley, breadcrumbs and soup mix.
3. Open veal out and spread the stuffing over flesh. Roll veal tightly, tie with string and place in a roasting tin. Melt rest of butter in a small pan, stir in jam and orange juice and brush veal with mixture. Roast for 1 1/4 hours, basting several times with remaining orange mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Seafood
Interest: 
Everyday

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