RECIPE : ROAST STUFFED BREAST OF VEAL
Stuffed breast of veal has always been a favorite of mine since my grandmother introduced me to it during the Great Depression days of the thirties. It was a favorite Saturday night dinner, served with seasonal vegetables (I remember spinach, and squash in the fall). Indirect grilling at the end gives it another dimension and a wonderfully crunchy yet tender finish.
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What You'll Need:
Ovenproof sauté pan (large enough to hold the breast of veal)
Grill (optional) *
Disposable kitchen gloves
1 3-pound breast of veal
½ pound ground pork
1 teaspoon herbes de Provence (dried) or 1 tablespoon fresh, extra for the exterior
3 cloves garlic, chopped fine
1 shallot, chopped fine
½ teaspoon salt
Freshly ground pepper
½ cup breadcrumbs
2 tablespoons vegetable oil
1 cup white wine
Preheat oven to 325 degrees.
Holding breast of veal firmly, slice a big pocket along the top portion of the rib bones (or ask the butcher in the supermarket to do this for you).
Heat vegetable oil in sauté pan and brown breast of veal well on both sides. Remove from heat and let cool.
To make stuffing, mix ground pork and breadcrumbs with 1 egg, chopped shallot, herbes de Provence, salt, and freshly ground pepper.
Wearing gloves, carefully massage chopped garlic over top and interior of breast of veal. Stuff pocket with ground pork mixture.
Return breast of veal to sauté pan, place in preheated oven, and roast for 1 hour at 325 degrees. Baste with white wine. Reduce oven temperature to 300 degrees and roast for another 60 to 90 minutes, basting from time to time with white wine, until veal golden brown and tender.
* If finishing on the grill, roast for 30 minutes in a 325-degree oven. Then place on a roast rack or directly on the grill and roast indirectly for 60 to 90 minutes.