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

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STUFFED VEAL LOIN SERVED WITH FRESH SPINACH



Stuffed Veal Loin Served with Fresh Spinach image

Provided by Food Network

Time 2h

Yield 10 servings

Number Of Ingredients 12

1/2 cup dried porcini mushrooms, coarsely chopped
2 stalks celery, 1/4-inch dice
1 carrot, 1/4-inch dice
1/2 onion, 1/4-inch dice
1 cup prosciutto, 1/4-inch dice
2 tablespoons sage, coarsely chopped
1/4 head cabbage, julienned
1/4 cup white wine
1/4 cup raisins
Pinch cinnamon
1 veal loin
Caul fat

Steps:

  • Soak the mushroom in warm water for about 1 hour. Saute celery, carrot, onions, prosciutto and sage in butter over medium heat for about 4 minutes. Add cabbage and mushrooms and cook for 5 more minutes or until all the vegetables are tender. Add wine and let evaporate. Add raisins and a pinch of cinnamon. The stuffing should well cooked and with no liquid left. Clean the loin from the fat. Cut the loin in a half. With a butcher's knife make an incision lengthwise in the loin, that goes from one side to the other. Do the same with the other half. Stuff the loin with the cold stuffing, making sure to fill the loin evenly from one end to the other. Season the two pieces of loin with salt and pepper if you like. Wrap them in caul fat and butcher's twine. Saute the loin in butter or oil until golden brown and finish in a preheated 375 degree oven for about 20 minutes. The temperature of the meat should be 120 degrees. The stuffing should be slightly warm. Let the veal rest for 10 minutes in a warm place before serving. We serve the loin sliced with spinach, simply sauteed in butter and pine nuts.

PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE



Pan-Roasted Chicken with Morel Mushroom Sauce image

Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 whole chicken legs (about 12 ounces each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3/4 cup thinly sliced shallots (about 2 medium shallots)
4 cloves garlic, crushed
8 ounces fresh morel mushrooms, cleaned and halved
1 cup dry white wine
1 cup low-sodium chicken broth
6 sprigs thyme
1/2 cup heavy cream
1 tablespoon finely chopped fresh chives

Steps:

  • Season the chicken generously all over with salt and pepper.
  • Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
  • Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
  • Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
  • Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.

ROAST LOIN OF VEAL WITH ROOT VEGETABLES



Roast Loin of Veal With Root Vegetables image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

4 carrots, peeled and julienned
4 parsnips, peeled and julienned
1 leek, washed well and julienned
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 pounds loin of veal, boned and tied
3 teaspoons chopped fresh thyme
1/2 cup dry sherry
1/2 cup chicken broth, homemade or low-sodium canned
1 tablespoon cold unsalted butter

Steps:

  • Preheat the oven to 350 degrees. Place the carrots, parsnips and leeks in a roasting pan and toss with 1 teaspoon of salt and pepper. Place the veal over the vegetables. Season the meat with 1 teaspoon of salt, pepper and 2 teaspoons of thyme and set aside, so the meat can come to room temperature while you assemble the gratin (see recipe below).
  • Place the roast in the oven and cook until barely pink in the center, about 1 hour.
  • Carefully remove the veal and the vegetables from the pan and tent with foil to keep warm. For the veal sauce, place the pan over medium-high heat and pour in the sherry and broth. Cook, scraping the bottom of the pan with a wooden spoon, until liquid is reduced to 1/2 cup, about 5 minutes. Add the butter and whisk until just combined. Remove from the heat and season with salt and pepper to taste.
  • Cut the veal across into 1/2-inch thick slices. Divide the vegetables among 4 plates. Top with 2 slices of veal each and the sauce. Garnish with the remaining thyme. Serve immediately with the potato gratin (below).

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 27 grams, Fiber 9 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 1143 milligrams, Sugar 11 grams, TransFat 1 gram

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



Roasted Loin of Veal with Garlic, Shallots, and Mustard Gravy image

Categories     Beef     Garlic     Mustard     Roast     Veal     Shallot     Gourmet

Yield Serves 6

Number Of Ingredients 8

a 2- to 2 1/2-pound boned veal loin (preferably naturally raised) trimmed and tied loosely at 1-inch intervals with kitchen string
1/3 cup Dijon-style mustard
thin slices of fatback for covering the veal (about 6 ounces)
1 head of garlic, separated into cloves and peeled
12 shallots, peeled
1/2 cup dry white wine
3 teaspoons finely chopped fresh tarragon plus tarragon sprigs for garnish
1/4 cup water

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.

ROAST VEAL WITH ROSEMARY AND POTATOES



Roast Veal With Rosemary and Potatoes image

Provided by Moira Hodgson

Categories     dinner, one pot, roasts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
1 5-pound loin of veal, boned, rolled, larded and tied
8 cloves garlic, unpeeled
2 pounds potatoes
1 tablespoon rosemary
Coarse salt and freshly ground pepper
1 cup veal or chicken stock
1/2 cup red wine

Steps:

  • Preheat oven to 325 degrees. Put the oil in the bottom of a large roasting pan. Place the veal in the pan with the garlic and cover with tin foil. Roast the veal for one hour, basting frequently.
  • Peel the potatoes and cut them into one-and-a-half-inch pieces. Cover with water and set aside.
  • Dry the potatoes with paper towels and after the veal has roasted for one hour, place them in the roasting pan around the veal. Sprinkle with rosemary and roast for one hour. The veal will have cooked two hours in all.
  • Remove the veal to a heated serving dish and surround with potatoes. Sprinkle with salt and pepper to taste. Pour the fat from the roasting pan and add the stock and wine. Bring to boil. Simmer for a couple of minutes until the sauce has thickened slightly. Correct seasoning and serve in a heated sauceboat.

Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1387 milligrams, Sugar 2 grams, TransFat 1 gram

MOREL SAUCE



Morel Sauce image

Provided by Food Network

Yield ample to sauce 6 servings

Number Of Ingredients 7

1 tablespoon butter
1 medium shallot, minced
2 cups loosely packed fresh morels
1/2 cup white wine
3 cups chicken stock
1 cup heavy cream
Salt and pepper, to taste

Steps:

  • Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.
  • Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.

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



Butter Roasted Caribou Loin, Mashed Potatoes with Roasted Garlic and Bacon, Sauteed Vegetables, Wild Mushroom Sauce with Currant Jelly image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

4 (4-ounce) portions caribou
2 1/2 ounces butter
6 1/2 ounces wild mushrooms
2 tablespoons currant jelly
1 shallot, minced
1 cup veal stock
3/4 cup red wine
Salt and pepper
5 large Yukon gold potatoes
1 small head garlic, roasted and mashed
1 1/2 ounces butter
3 1/2 ounces bacon, cooked and chopped fine
1/2 cup milk, hot
1/4 pound asparagus, peeled and blanched
1/4 pound snow peas, trimmed and blanched
1/4 pound bok choy, blanched
1/4 pound string beans, trimmed and blanched
Butter, for sauteing
Kosher salt and freshly ground black pepper

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.

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