Veal Chasseur Recipes

VEAL CHASSEUR

Steps:

• Pound the scaloppine a bit to tenderize the meat.
• Heat oil and butter medium high.
• Mix together flour salt and pepper.
• Lightly flour the meat.
• Add the scaloppine; sauté until a bit brown on both sides and almost cooked.
• Remove from pan; set aside.
• Add shallots and garlic and cook 2 minutes.
• Add mushrooms; cook another 3 minutes.
• Deglaze by slowly whisking in red wine; add chicken broth, Demi Glace and finally tomato paste.
• Taste to adjust salt and pepper.
• When ready to serve; heat sauce and add the veal scaloppine.
• Serve with rice pilaf or a bed of noodle.
• This dish can be prepared ahead and finished off just before serving.

VEAL CHASSEUR

Steps:

• Season Veal. Cook over med-high heat. Remove and cover. Heat butter. Add mushrooms & shallots. Cook.Remove from heat. Add wine and brandy. Reduce by half. Add demi glace and butter and tarragon. Spoon over veal.

POULET SAUTE CHASSEUR

Steps:

• Preheat the oven to 375 degrees. Quarter the chickens. Be careful to leave the breasts covered with skin. Be sure the oyster is left attached to the leg. Remove the thighbone and carefully cut off the drumsticks. Reserve until needed. In a large heavy bottomed stock pot, brown the bones and trimmings from the chickens with the chopped carrots and onions. Pour off the excess fat and moisten with the chicken or veal stock. Add the tomato paste and the bouquet garni. This produces an enriched stock for the sauce. Cook at a low simmer for 40 to 45 minutes, then strain and skim off any excess fat. Next gather all ingredients for the sauce, and measure out the wine and cognac. To assemble the dish, season the chicken with salt and pepper. In a large saute pan heat clarified butter and brown the chicken skin side down. When the chicken is browned, remove it from the pan and into a 375 degree oven. Remove excess fat from the pan, return the pan to the heat and saute the mushroom slices. After 2 minutes add the chopped shallots and saute for a couple of minutes longer. Remove the pan from the heat and add the Cognac. Return the pan to the heat and ignite the Cognac. When the flames have died down add the white wine. Reduce by half. Strain the reinforced stock and skim off any fat that has floated to the top. Add the stock to the mushroom mixture and continue reducing. Add the tomato concasse. When the sauce begins to thicken and coats the back of a spoon, swirl in the butter. Once the butter is incorporated and the chopped chervil and tarragon to taste. To assemble the dish, remove the chicken pieces from the oven. Remove the breastbone from the chicken breast. The advantage to removing the breastbone after cooking is that it helps the breast keep its shape and remain moist during cooking. Since breast tend to cook more quickly than thighs, removing the thighbone and leaving the breastbone intact during cooking ensures that the two are done at the same time. Place 1 piece of white meat and 1 piece of dark on a clean plate and cover with the sauce. Garnish with chopped chervil and tarragon and serve immediately.;

CHASSEUR SAUCE

Steps:

• Melt butter in a heavy saucepan.
• Add shallots and mushrooms, saute until butter is absorbed.
• Add red wine and bring to a boil, then simmer until reduced, about 10-15 minutes.
• Add brandy and flame.
• Add veal demi-glace and bring to a light simmer.
• Add parsley and tomatoes to finish.
• Season with salt and pepper.

VEAL CHASSEUR

Steps:

• Trim fat from veal and cut the meat into 1-inch pieces. Sauté veal in butter for 10 minutes or until golden brown. Remove from skillet and keep hot. Sauté shallots and mushrooms in butter remaining in skillet for 5 minutes. Add wine and simmer for 15 minutes or until the liquid is reduced by one half. Stir in brown sauce, parsley, salt, and pepper. Add meat and simmer for 5 minutes.

VEAL SCALLOPS WITH MUSHROOMS AND HERBS

Steps:

• In a heavy skillet cook the shallot, the garlic, and the sage in 1 tablespoon of the oil over moderately low heat, stirring, until the shallot is softened, add the mushrooms and salt and pepper to taste, and cook the mixture over moderate heat, stirring, until the mushrooms are tender and all the liquid they give off is evaporated. Add 1/4 cup of the wine, simmer it until it is evaporated, and transfer the mixture to a bowl. Dredge the veal in the seasoned flour, shaking off the excess. In the skillet, cleaned, heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute on each side, or until it is golden. Transfer the veal to a platter and keep it warm.
• Add the remaining 1/2 cup wine to the skillet and deglaze the skillet over moderately high heat, stirring and scraping up the brown bits, until the wine is reduced to glaze. Add the broth, boil the liquid until it is reduced by half, and stir in the cream, the mushroom mixture, and salt and pepper to taste. Simmer the sauce until it is thickened slightly, stir in the parsley, and pour the sauce over the veal.