Stuffed Veal Breast

Name: Stuffed Veal Breast
Ingredients: 1 garlic clove, sliced in half; 1 egg; 1/2 cup white wine; 3 tablespoons white wine; kosher salt & freshly ground black pepper; 1/2 teaspoon nutmeg, freshly grated; 2 tablespoons fresh parsley, chopped (heaping); 1 tablespoon breadcrumbs, freshly grated (heaping); 1/2 lb italian sweet sausage, removed from their casings (I use flavored chicken sausages such as spiced apple); breast of veal, with a pocket cut into it by the butcher; 5 slices bacon or 5 slices pancetta; 1 shallot, sliced thick; 5 -6 cups veal broth or 5 -6 cups chicken broth

13 ingredients

9 steps

Ingredients

1 garlic clove, sliced in half
1 egg
1/2 cup white wine
3 tablespoons white wine
kosher salt & freshly ground black pepper
1/2 teaspoon nutmeg, freshly grated
2 tablespoons fresh parsley, chopped (heaping)
1 tablespoon breadcrumbs, freshly grated (heaping)
1/2 lb italian sweet sausage, removed from their casings (I use flavored chicken sausages such as spiced apple)
breast of veal, with a pocket cut into it by the butcher
5 slices bacon or 5 slices pancetta
1 shallot, sliced thick
5 -6 cups veal broth or 5 -6 cups chicken broth

Directions

1

Preheat oven to 275°F; rub the inside of a mixing bowl with the garlic, then chop it and add to the bowl.
2

Stir in egg, 3 tablespoons wine, salt, pepper, and nutmeg; mix in parsley, bread crumbs, and sausage.
3

Stuff the pocket of the veal breast, gently pressing it into the corners; truss pocket closed with small skewers.
4

Lay the bacon or pancetta in the bottom of your braising pan, cover with shallot, and lay the veal on top; cover, and cook on the stove top, on low heat, until the bacon sweats and the shallot softens, about 15 minutes.
5

Add 1/2 cup of wine and bring to a simmer; let reduce until their is just a film of liquid remaining in the pan.
6

Add 1/2 cup broth and reduce again; add in remaining broth to just cover 3/4 of the meat.
7

Cover pan with parchment paper, then the lid, and place in oven until fork tender, about 2 hours.
8

Remove lid and parchment, then baste meat with pan juices to form a glaze; return to oven for 5 minutes, then repeat.
9

Remove from oven and let cool in liquid; slice and serve warm with cooking juices (can also be chilled and served cold).