Lemon Ginger Prune Veal Roll Recipe
Lemon ginger prune veal roll is a fruited and spiced veal roll. Oven cooked, the veal is prepared with a gingered, lemon peel and prune filling. Seasoned and rolled up, it is browned and cooked in a water and madeira blend. Served with a juice of pan sauces, the veal roll can be served with lemon wedges as garnish.
Ingredients
1 cup chopped prunes
1 tablespoon finely shredded lemon peel
1 tablespoon grated fresh ginger
1 (4- to 4 1/2-pound) boneless veal breast
1/2 teaspoon salt
2 teaspoons vegetable oil
2/3 cup Madeira wine
1/3 cup water
Lemon wedges
Directions
In small bowl, combine prunes, lemon peel and ginger.
Unroll boneless veal breast; trim fat.
Sprinkle evenly with salt.
Distribute prune mixture evenly over surface.
Roll up veal breast; tie securely with string.
Heat oil in Dutch oven just large enough to hold veal.
Brown veal on all sides.
Drain excess fat if necessary.
Add Madeira and water to pan; cover tightly.
Cook in 325°F oven until tender, 2 to 2 1/2 hours.
Transfer veal to warm platter; let stand.
Skim fat from pan juices.
Place Dutch oven over direct heat.
Bring pan juices to a boil and cook until reduced by half.
Slice veal roll; discard strings.
Spoon sauce over each serving.
Garnish with lemon wedges.
Unroll boneless veal breast; trim fat.
Sprinkle evenly with salt.
Distribute prune mixture evenly over surface.
Roll up veal breast; tie securely with string.
Heat oil in Dutch oven just large enough to hold veal.
Brown veal on all sides.
Drain excess fat if necessary.
Add Madeira and water to pan; cover tightly.
Cook in 325°F oven until tender, 2 to 2 1/2 hours.
Transfer veal to warm platter; let stand.
Skim fat from pan juices.
Place Dutch oven over direct heat.
Bring pan juices to a boil and cook until reduced by half.
Slice veal roll; discard strings.
Spoon sauce over each serving.
Garnish with lemon wedges.
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