Veal Saumone Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
Servings12Cuisine
CourseMethod
Main Ingredient

Ingredients

 Veal leg/Veal shoulder5 Pound
 Onions4 , sliced
 Lemon1⁄2 , sliced
 Juniper berries8
 Parsley sprigs4
 Whole cloves4
 Bay leaves2
 Thyme1 Pinch
 Tarragon1 Pinch
 White wine vinegar2 Cup (32 tbs)
 Water5 Pint
 Dry white wine3 Cup (48 tbs)
 Peppercorns8
 Chopped chives3⁄4 Cup (12 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 301 Calories from Fat 54

% Daily Value*

Total Fat 6 g9.2%

Saturated Fat 2.3 g11.3%

Trans Fat 0 g

Cholesterol 147.4 mg

Sodium 161.2 mg6.7%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.1 g4.4%

Sugars 2.6 g

Protein 40 g81%

Vitamin A 4.3% Vitamin C 14%

Calcium 3.6% Iron 11.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Get the bone removed from the veal by telling your butcher.
2. Season well and make small rolls with it. Tie the rolls with a string.

MAKING
3. Take a glass dish and place lemon and onion slices in it.
4. Add parsley, juniper berries, bay leaves, cloves, tarragon, thyme and vinegar.
5. Marinate the veal and cover the pan. Place in the refrigerator for 1-2 days while keep turning the veal twice every day.
6. In a large pan, place veal and add the marinade, water, wine, peppercorns and salt to taste.
7. Simmer for about 2 1/2 hours. Check the doneness by checking that the skewer inserted into the thickest part of the meat comes out easily.
8. Let the meat cool in the stock and chill thoroughly.
9. Then, remove the string and put the veal inside an airtight container.
10. Sprinkle chopped chives and cover the container. Then, place in the chiller.

SERVING
11. Serve in a serving dish.
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