Braised veal with chanterelles recipe
Braised Veal with Chanterelles recipeThis article was published by: Matthew
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Recipe introThis recipe for Braised Veal with Chanterelles is a delightful combination of tender veal and earthy chanterelle mushrooms. The veal is slow-cooked in a rich and flavorful sauce, allowing the meat to become incredibly tender and infused with the essence of the mushrooms. The chanterelles add a unique depth of flavor and texture to the dish, making it a true gourmet delight. Perfect for a special occasion or a fancy dinner at home, this recipe is sure to impress your guests with its exquisite taste and presentation.
Keywords: Braised veal, Chanterelles, Gourmet, Tender, Flavorful
Braised veal with chanterelles recipe details
|salt and freshly ground black pepper
|shallots, finely chopped
|dry white wine
InstructionsRub the meat with salt and pepper. Heat 40g of the lard and fry the meat over high heat until golden brown all around. Add the shallots and cook stirring until pale yellow. Pour in the wine, cover and braise over low heat for 50-60 minutes or until the meat is tender.
In another pan, heat the remaining lard. Fry the bacon until golden and crispy. Add the chanterelles and cook stirring for 3-4 minutes. Season with salt and pepper.
Take out the meat and keep warm. Add the chanterelles and bacon to the gravy. Stir in the crème fraîche. Season to taste with salt and pepper.
Carve the veal roast and serve together with the chanterelle sauce, garnished with parsley.
ca. 25 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
Calories per portion:
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