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1 c Apricot jelly 3 Cloves garlic 1 c Sweet red wine 2 lg Onions diced 1/2 c Water 2 Bay leafs 1/4 ts Pepper 16 oz ... Rate this recipe ...

Rub leg of veal with mixture of 1 tsp thyme or tarragon and salt and pepper to taste. Heat oil and 1 T butter in large ovenproof pan or Dutch oven. Add meat and saute about 10 minutes, turning to brown on all sides. Remove veal from pan. Discard fat. Brush veal with 1-2 T. melted butter and return

Emilia's meats are just as likely to be stuffed as its pastas. Capon is filled with ground veal, pork, Mortadella, Prosciutto, chicken livers, pistachios, and Parmigiano; Cotechino sausage is wrapped in beef and Prosciutto; and veal loin in Reggio Emilia is butterflied and rolled around spinach,

Mix about 1/4 cup flour, paprika, and pepper. Rub the veal roast with this mixture. Heat oil in large pot. Sauté veal on all sides until golden. Pour wine around veal, scraping browned bits. Lower heat until liquid is just simmering. Add herbs, cover pot, and cook until veal is quite tender

Veal Roast recipe:

Instructions 1. Invert a heat-resistant, non-metallic saucer or small casserole cover in the bottom of a shallow non-metallic baking dish. (The saucer keeps the meat out of the fat as it cooks.) 2. Place roast fat-side-down on the saucer. 3. Rub meat with garlic and pepper if desired. q. Heat,
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Veal Roast Recipes