Raisin Rice Stuffed Veal Breast Recipe
Make your palate fall in love with this Raisin Rice Stuffed Veal Breast recipe. It is the perfect choice for Main Dish. A good way to use up Meat Meatloaf is to make some amazing Raisin Rice Stuffed Veal Breast. Once tasted, I am sure you would love to prepare this Raisin Rice Stuffed Veal Breast recipe for your dear ones!
Ingredients
1 veal breast
1 teaspoon salt
1 medium sized onion, chopped fine
2-4 tablespoons oil
3 cups cooked brown rice
2 tablespoons chopped parsley
1/3 cup seedless raisins
Grated rind of one half orange
1 egg, beaten
1/2 teaspoon poultry seasoning
Directions
Preheat oven to 300°F.
Have butcher cut a large pocket in the side of the veal breast.
Wipe veal with moist paper towels.
Sprinkle 1/2 teaspoon salt over veal and inside of pocket; set aside.
Saute onion in two tablespoons oil until tender but not brown.
In mixing bowl, combine rice, sauteed onion, chopped parsley, raisins, orange rind, 1/2 teaspoon salt, beaten egg, and poultry seasoning.
Mix together thoroughly.
Fill pocket in veal with stuffing and skewer or use heavy, rounded wooden toothpicks to close opening.
Place veal breast, rib side down, in an open shallow roasting pan.
Cover veal breast generously with oil.
Place in a preheated oven for two and one half hours.
Baste occasionally with accumulated liquid. (Do not cover veal should turn brown while baking.)
Remove from oven 10 minutes before serving.
Have butcher cut a large pocket in the side of the veal breast.
Wipe veal with moist paper towels.
Sprinkle 1/2 teaspoon salt over veal and inside of pocket; set aside.
Saute onion in two tablespoons oil until tender but not brown.
In mixing bowl, combine rice, sauteed onion, chopped parsley, raisins, orange rind, 1/2 teaspoon salt, beaten egg, and poultry seasoning.
Mix together thoroughly.
Fill pocket in veal with stuffing and skewer or use heavy, rounded wooden toothpicks to close opening.
Place veal breast, rib side down, in an open shallow roasting pan.
Cover veal breast generously with oil.
Place in a preheated oven for two and one half hours.
Baste occasionally with accumulated liquid. (Do not cover veal should turn brown while baking.)
Remove from oven 10 minutes before serving.
