Roasted Loin Of Berkshire Grass Fed Veal Served With Roasted Potatoes With Wild Ramps And Morel Mushroom Sauce Recipes

ROASTED LOIN OF BERKSHIRE GRASS-FED VEAL SERVED WITH ROASTED POTATOES WITH WILD RAMPS AND MOREL MUSHROOM SAUCE

Steps:

• Prepare the Morel Mushroom Sauce then reserve. Prepare the Roasted Potatoes with Wild Ramps. Reserve.
• Preheat the oven to 325 degrees F.
• Heat the oil in a large cast iron pan, over medium-high heat. Season the meat all over with salt and pepper. Brown the veal on all sides, about 20 minutes. Transfer the pan to the oven and roast until the meat reaches an internal temperature of 130 degrees F(the loin will be pink at the center), about 20 minutes. Allow the meat to rest in a warm place for 10 to 15 minutes.
• While the veal is roasting, blanch the asparagus in boiling salted water. Refresh it in ice water, then drain and set aside. Just before serving, melt the butter in a large skillet over medium heat. Add the asparagus, season with salt and pepper and cook just until heated through and tender, about 5 minutes.
• To serve, thinly slice the veal. Place a spoonful of Roasted Potatoes with Wild Ramps in the center of each plate. Arrange 2 or 3 slices of veal over the potatoes. Place asparagus around the potatoes, spoon sauce over the meat and serve.
• If using fresh mushrooms clean them by rubbing them with a damp cloth, or briefly submerging them in water, then drain and blot dry. If using dried mushrooms, place them in a medium bowl and cover with boiling water. Set the mushrooms aside until soft, then drain. Chop the fresh or re-hydrated dry mushrooms.
• Heat the butter in a medium saucepan over medium heat. Add the shallots and chopped mushrooms and cook, stirring occasionally, until the mushrooms are almost tender, about 7 minutes. Add the garlic and cook until fragrant, about 3 minutes more. Add the wine, bring to a simmer, cover, and cook until the mushrooms are fully soft, about 5 minutes more. Remove the lid and add the chicken stock. Increase the heat if necessary and simmer, uncovered, until the flavors are blended, 20 minutes or so. Strain the sauce, reserving the mushrooms. Return the sauce to the pot and simmer until it has reduced by 90 percent and has become very concentrated, about 15 minutes. Add the heavy cream and simmer until the sauce coats the back of a wooden spoon. Add lemon juice, salt and pepper to taste. Keep warm over a very low heat. Just before serving, add the reserved mushrooms and fresh herbs.
• Preheat the oven to 350 degrees F.
• Put the ramps in an oven-proof medium skillet. Add the stick of butter, the honey, and enough water to cover the mushrooms. Simmer over medium heat until the water evaporates, about 10 minutes. Continue cooking, stirring occasionally, until the ramps begin to brown. Transfer the pan to the oven and cook until the ramps are tender, about 5 minutes more. Set aside.
• Meanwhile, in a large oven-proof skillet, cook the bacon over medium heat until the fat renders and the bacon begins to crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Add the potatoes to the hot bacon fat. Increase the heat to medium-high then season with salt and pepper. Cook, turning the potatoes in the hot fat until they begin to brown, about 7 minutes. Add the remaining 3 tablespoons of butter to the potatoes. Transfer the potatoes to the oven and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside. Immediately before serving, warm the potatoes over medium-high heat. Add the ramps and crisp bacon and cook just until heated through.

BUTTER ROASTED CARIBOU LOIN, MASHED POTATOES WITH ROASTED GARLIC AND BACON, SAUTEED VEGETABLES, WILD MUSHROOM SAUCE WITH CURRANT JELLY

Steps:

• Caribou Loin and Sauce: Preheat oven to 350 degrees F.
• Put 2 1/2 ounces of butter and 1 tablespoon of vegetable oil in a large saute pan and heat. Season the caribou with salt and pepper. Sear caribou over low heat. Remove the meat from the pan, add the wild mushrooms and shallots. After searing the meat, put it in a pan and cook in the oven for 15 minutes. It is very important that you served this meat rare or medium rare.
• Deglaze the pan with the red wine. Add the veal stock and the currant jelly. Reduce the mixture by half. Add salt and pepper, to taste.
• Potatoes: Bring a large pot of salted water to a boil. Peel the potatoes and boil for 20 to 25 minutes. Drain the potatoes and mash. Place back in the pot with 1-1/2 ounce of butter, the mashed roasted garlic, the roasted bacon and the hot milk.
• Vegetables: Working in batches, in a large saute pan over high heat, melt butter and toss to heat vegetable through. Season with salt and pepper.
• Dressing of the plate: In a plate, place a quenelle of mashed potato, the blanched vegetables on the side and then the meat. Pour the sauce on the meat.

ROASTED LOIN OF VEAL WITH GARLIC, SHALLOTS, AND MUSTARD GRAVY

Steps:

• Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the fatback. Arrange the veal, the garlic, and the shallot in a roasting pan just large enough to hold them, add the wine, and roast the veal in the middle of a preheated 325°F. oven, basting every 15 minutes, for 1 hour. Discard the fatback and roast the veal for 15 to 20 minutes more, or until it registers 150°F. on a meat thermometer. Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil.
• While the veal is standing, skim the fat from the pan juices, add the water, and deglaze the pan over high heat, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a bowl and season the gravy with salt and pepper. Cut the veal into 1/2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around them. Nap the veal with some of the gravy, sprinkle it with the remaining 1 teaspoon chopped tarragon, and garnish the platter with the tarragon strips. Serve the remaining gravy separately.