Braised veal with chanterelles recipe
Braised Veal with Chanterelles recipe
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|1 kg||veal roast|
|salt and freshly ground black pepper|
|1 bunch(es)||parsley, chopped|
|4||shallots, finely chopped|
|¼ l||dry white wine|
|250 g||crème fraîche|
|80 g||bacon, diced|
|400 g||chanterelles, cleaned|
Rub 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
ca. 1 hr
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