Professional Ground Veal Recipes

Veal Bolognese

By Tracey Bloom

Method:

Warm 2 cups of olive oil, add ground veal, pancetta and livers. Heat high then add salt and chili flake.

Heat till meat is brown, lower heat and add butter, stir a lot Stir for 20 min to get a nice rich color, making a brown

residue Add carrots, celery, onion, garlic and porcini, sweat 15 min. Add tomatoe paste, cook 5 min Raise heat,

add 10 cups of stock, cook almost gone, repeat 2 more times. Add the remaining stock, simmer for 2 hours

Five Pepper Veal Manicotti with Spicy Basil Tomato Cream Sauce

By Debbie Spangler from Yummy~issimo! Personal Chef Service

Directions:

Heat olive oil in 2-quart saucepan over medium heat. Add onions and sauté until soft. Add garlic and cook 1 minute.

Add flour and cook 2 minutes, stirring constantly.

Add diced tomatoes and then slowly add veal stock, whisking constantly. Add tomato paste, salt, red pepper flakes,

cayenne and white pepper.

Simmer and reduce until sauce becomes slightly thickened. Whisk in cream and finish with fresh basil.

The pan drippings make an excellent gravy, but store bought works well too­ if you feel you need it.

Five Pepper Veal Manicotti:

12 manicotti noodles

2T olive oil

1 pound grain-fed veal, ground

1/4c Portobello mushrooms, diced

1 small onion, diced

2T red bell pepper, diced

2T green bell pepper, diced

2T garlic, minced

1T basil, fresh, chopped

1t oregano, fresh, chopped

1/8t salt

2 pinch white pepper

2 pinch ancho chili pepper

1 pinch cayenne pepper

1 pinch red pepper flakes

2 pinch lemon pepper

1c dry white wine

8oz ricotta cheese

1/2c mozzarella cheese, shredded

1c Parmesan cheese, grated, divided use

1 large egg

1/4c flat leaf parsley, chopped

1/4c Italian tomatoes, peeled, seeded, diced

Directions:

Preheat oven to 350. Prepare Spicy Basil Tomato Cream Sauce and set aside. Cook manicotti noodles until al dente,

drain and plunge into ice bath. Drain and set aside until needed.

Pancetta Wrapped Veal Roulade with Maytag Bleu Cheese

By Alexander Sapp from Chattahoochee River Club in Columbus, GA

Directions:

Combine ground veal with blue cheese and capers season with a little salt and pepper pound out the 5 oz portion

of veal nice and thin.

Spread out the grond veal mix on top of the veal cuttlet and then roll it up and refigerate if needed

lay down plastic wrap and over lay the thin sliced pancetta (like shingles, lay the veal roulade over them then wrap the

whole thing up and chill till needed.

Pan roast in oven at 350 for 15 min untill center is done and pancetta is nice and crispy.

Gingered Orange-Veal Poyarsky

By John J. Schweiger from sexyfoodshow in Van Nuys, CA 91406

Directions:

File the 1 & half oranges and cut the fillets to small pices,mixe the ground grain fed veal with the orange pices and chill

it in a covered dish.You are marinating the Veal! (less light better appariance)

After 1-2 hours marination add the breadcrums, ginger,salt and peper.

Shape it too a Cutlett shape approxometly 1/2" thick

Heat the pan add olive oil and seal both side on medium heat, put it in preaheated oven(325-350) for twelve minutes

Serve it with mashed potatoes and fruit salsa

Picture of the dish will be send next week

Thank you

Chef John

Diabetic Lime-Lemon-Veal Chop (Shaped Ground Grain-Fed Veal)

By Agnes R. Schweiger from Bongyory Restaurant (formerly) in Van Nuys, CA

Method:

Fillet the 1 lime and cut the fillets to small pieces, mix the ground grain fed veal with the lime pieces add the lemon juice,

egg white and, smashed garlic and the chopped dill (for diabetic flavor), Chill it in a covered dish. Now you are marinating

the Veal! (less light better appearance)

After 1-2 hours marinating.

Shape it too four Cutlets shape approximately 1/2" thick

Heat the pan add olive oil and seal both side on medium heat, put it in preheated Owen (325-350) for fifteen minutes

Serve it with mashed celery and cucumber salad

 

Vietnamese Le Quebecois Grain-Fed Veal Meatballs

By Patterson Watkins from Children's Hosp. of Philadelphia, catering in Philadelphia, PA

Directions:

In a large bowl combine all ingredients and mix together until incorporated. Roll meatball mix into 3.5 oz ovals and

form about 1/2 inch from the tip of the lemongrass stalk (leaving around 3-4 inches at the end of the stalk) and

arrange evenly on a preheated, well oiled grill. Grill on each side (flipping once) until internal temperature of

meatballs reach 145. Allow to rest before transferring to a platter. Sprinkle each with a little bit of sea salt and serve.

Grain-Fed Veal Loin Burger

By Ben Diaz, MCFE from HotCuisineINC. in LA Co., Ca

Directions:

place ground veal into a medium size mixing bowl. Add the lemongrass, cilantro, soy sauce, teriyaki sauce, balsamic,

molasses and parsley. Mix thoroughly until all ingredients are evenly incorporated, as soon as all the liquid is absorbed

by the veal, know add the panko, eggs, roasted garlic, paprika, cumin, salt and pepper. Mix until you get a uniform

product, portion out into 7oz. Patties. In a saute pan add the veal patty and slowly cook for 3 to 4 min. on each side and

top with sautéed crimini mushrooms, Ile De France Brie and Basil Aioli.

Ground Veal Shoulder Wrapped in Proscuitto with Fennel Puree

By Chef Nathan McGrath AKA..Grease from Bedrock Cafe Scottsdale, AZ

Fennel Puree:

5 oz Fennel, Chopped

5 oz Potato, Medium Dice, Peeled

1 TSP Garlic

1 TSP Shallots

1 Cup Chicken Stock

1 Cup Milk

2 TBL Mascarpone

To Taste Salt

To Taste Pepper

1 TSP Butter

As Needed Oil

Instructions:

1. In an electric mixed with paddle attachment, blend the ground veal with the remaining ingredients except the

prosciutto. Make sure to incorporate all the ingredients well. Allow to rest in the cooler for at least two hours.

2. Shingle out the prosciutto over plastic wrap, overlapping each piece by 1/3. Place the meat mixture onto the shingles

and roll into long tube like object. Roll as tight as possible. Heat a large sauté pan with a little oil Sear on all sides.

Remove from pan and place onto baking sheet. Place into preheated oven at 450 F. Cook until internal temperature

reaches 150 F. Remove from heat. Reserve

3. Heat 2 TBL of oil in heavy skillet. Add the garlic, shallots, and fennel, cook until translucent Add the potatoes and

cover with milk and chicken stock. Bring to a boil and reduce to simmer. Cook until potatoes are soft. Strain off liquid and reserve.

4. In a high speed blender add the shallot fennel mixture with the mascarpone & butter, puree until smooth consistency

add cooking liquid to mixture if necessary. Adjust with salt and pepper. Pass through a chinois. Reserve.

5. . Reheat the broccolini and season with salt and pepper. Slice the veal into 1 inch coins.

6. Assembly, Shingle out 3 slices of the prosciutto wrapped veal. Gently lay down fennel puree in an attractive manner.

Place the broccolini offset over the veal. Drizzle the port reduction around the plate. ENJOY!!!