STUFFED VEAL BREAST

Stuffed Veal Breast image

Provided by Amanda Hesser

Time 2h45m

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 garlic clove, split in half
1 egg
1/2 cup plus 3 tablespoons white wine
Salt and pepper
1/2 teaspoon grated nutmeg
2 heaping tablespoons chopped parsley
1 heaping tablespoon freshly grated bread crumbs
1/2 pound sweet pork sausages
1 3-to-3 1 /2 -pound piece of veal breast, with a pocket cut into it by the butcher
5 slices bacon or pancetta
1 shallot, thickly sliced
5 to 6 cups veal or chicken broth

Steps:

Preheat the oven to 275 degrees. Rub the inside of a mixing bowl with the garlic, then chop and add to the bowl. Add and stir together the egg, 3 tablespoons of wine, salt, pepper and nutmeg. Add the parsley and bread crumbs, then the sausages, removed from their casings. Mix well.
Stuff the pocket of the veal breast with the mixture, gently pressing it into the corners. Sew together the opening with a kitchen needle and string.
Lay the bacon in a braising pan, cover with the shallot and lay the veal on top. Cover and place on the stove over low heat, until the bacon sweats and the shallot softens, about 15 minutes. Remove the lid, add 1/2 cup wine and bring to a simmer. Reduce until there is just a film of liquid in the pan. Add 1/2 cup broth and reduce once more. Pour in the remaining broth to cover 3/4 of the meat. Cover the pan with parchment paper, then the lid, and braise in the oven until the meat is fork tender, about 2 hours.
Remove the lid and parchment. To create a glaze on top of the meat, baste the meat and braise, uncovered, for 5 minutes, then repeat. Remove from the oven and let cool in the liquid. Serve sliced, warm, with some of the cooking juices, or chilled.

Nutrition Facts : @context http, Calories 849, UnsaturatedFat 33 grams, Carbohydrate 13 grams, Fat 59 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 22 grams, Sodium 1339 milligrams, Sugar 5 grams, TransFat 0 grams