Roast Veal With Morel Mushrooms Food

ROAST VEAL WITH MORELS

Steps:

• Preheat the oven to 350 degrees. Brown the roast slowly in a Dutch oven in the butter. Add the chicken stock. Remove from the heat. Lay a piece of waxed paper directly on top of the meat and then cover the pot. Bake in the oven for two-and-a-half hours, or until the meat is tender.
• If the morels are very gritty, rinse them quickly under running water and dry with paper towels. Slice them and place them in a saute pan. Pour in the cream and simmer for 20 minutes, or until the cream has been absorbed by the mushrooms. Season to taste with salt, pepper and nutmeg.
• Remove roast from pan. Place on serving dish. Add one-half to one cup of the pan juices to the mushrooms, heat and serve with the roast.

MEDALLIONS OF VEAL WITH WILD MOREL MUSHROOMS

Steps:

• Preparing the Morels
• Place the morels in a large bowl filled with cold water.
• Soak for 10 minutes.
• Remove the morels from the water, reserving both the mushrooms and the water.
• Strain the water through a coffee filter or cheesecloth to remove any sand.
• Cut off the stems of the morels and combine with the strained mushroom water.
• Bring to a boil and cook until the liquid has reduced to 2 tablespoons.
• Rub the morel caps with your fingers; if you feel any sand, wash again in cold water.
• Cut the morel caps lengthwise into halves.
• Sauté the shallots in 1 tablespoon butter until soft.
• Add the morels, their reduced cooking juices and the Madeira and cook, covered, over medium heat, for 6 to 7 minutes, until plump.
• Remove from the heat and keep warm.
• Preparing the Veal
• Dust the veal medallions in flour, shaking off the excess.
• In a large sauté pan, heat 1 tablespoon of butter and the oil until sizzling.
• Sauté the veal on bath sides until well browned (Do not crowd the pan with veal. Look in two batches if necessary).
• Remove the medallions from the pan and keep warm.
• Pour off the fat from the pan and deglaze with the vermouth.
• Add the morels and Jus de Veau to the pan and bring to boil.
• Cook to reduce the liquid slightly.
• Season with salt and pepper.
• Return the veal medallions to the pan to heat.
• Swirl the remaining 1 tablespoon of butter into the sauce to finish.
• Arrange the veal medallions on 4 large, heated dinner plates.
• Ladle the sauce and a portion of morels over each serving of veal.

ROASTED LOIN OF BERKSHIRE GRASS-FED VEAL SERVED WITH ROASTED POTATOES WITH WILD RAMPS AND MOREL MUSHROOM SAUCE

Steps:

• Prepare the Morel Mushroom Sauce then reserve. Prepare the Roasted Potatoes with Wild Ramps. Reserve.
• Preheat the oven to 325 degrees F.
• Heat the oil in a large cast iron pan, over medium-high heat. Season the meat all over with salt and pepper. Brown the veal on all sides, about 20 minutes. Transfer the pan to the oven and roast until the meat reaches an internal temperature of 130 degrees F(the loin will be pink at the center), about 20 minutes. Allow the meat to rest in a warm place for 10 to 15 minutes.
• While the veal is roasting, blanch the asparagus in boiling salted water. Refresh it in ice water, then drain and set aside. Just before serving, melt the butter in a large skillet over medium heat. Add the asparagus, season with salt and pepper and cook just until heated through and tender, about 5 minutes.
• To serve, thinly slice the veal. Place a spoonful of Roasted Potatoes with Wild Ramps in the center of each plate. Arrange 2 or 3 slices of veal over the potatoes. Place asparagus around the potatoes, spoon sauce over the meat and serve.
• If using fresh mushrooms clean them by rubbing them with a damp cloth, or briefly submerging them in water, then drain and blot dry. If using dried mushrooms, place them in a medium bowl and cover with boiling water. Set the mushrooms aside until soft, then drain. Chop the fresh or re-hydrated dry mushrooms.
• Heat the butter in a medium saucepan over medium heat. Add the shallots and chopped mushrooms and cook, stirring occasionally, until the mushrooms are almost tender, about 7 minutes. Add the garlic and cook until fragrant, about 3 minutes more. Add the wine, bring to a simmer, cover, and cook until the mushrooms are fully soft, about 5 minutes more. Remove the lid and add the chicken stock. Increase the heat if necessary and simmer, uncovered, until the flavors are blended, 20 minutes or so. Strain the sauce, reserving the mushrooms. Return the sauce to the pot and simmer until it has reduced by 90 percent and has become very concentrated, about 15 minutes. Add the heavy cream and simmer until the sauce coats the back of a wooden spoon. Add lemon juice, salt and pepper to taste. Keep warm over a very low heat. Just before serving, add the reserved mushrooms and fresh herbs.
• Preheat the oven to 350 degrees F.
• Put the ramps in an oven-proof medium skillet. Add the stick of butter, the honey, and enough water to cover the mushrooms. Simmer over medium heat until the water evaporates, about 10 minutes. Continue cooking, stirring occasionally, until the ramps begin to brown. Transfer the pan to the oven and cook until the ramps are tender, about 5 minutes more. Set aside.
• Meanwhile, in a large oven-proof skillet, cook the bacon over medium heat until the fat renders and the bacon begins to crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Add the potatoes to the hot bacon fat. Increase the heat to medium-high then season with salt and pepper. Cook, turning the potatoes in the hot fat until they begin to brown, about 7 minutes. Add the remaining 3 tablespoons of butter to the potatoes. Transfer the potatoes to the oven and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside. Immediately before serving, warm the potatoes over medium-high heat. Add the ramps and crisp bacon and cook just until heated through.

VEAL CHOPS WITH MORELS

Steps:

• Put morels in a small mixing bowl and add hot water to cover. Let stand 30 minutes or longer. Drain the mushrooms and pat dry.
• Sprinkle chop with salt and pepper and set aside.
• Heat one tablespoon of the butter in a saucepan and add shallots. Cook briefly, stirring, and add the mushrooms. Cook, stirring, about 2 minutes. Add lemon juice and cover. Cook about 3 minutes.
• Add half the white wine, cover and cook 5 minutes. Add the cream, cover and cook about 15 minutes. Add salt and pepper and the Madeira wine. Swirl in 1 teaspoon butter. Set aside.
• Dredge chop in flour and shake off excess.
• Heat remaining 1 tablespoon butter in a small skillet and add the chop. Cook over moderately high heat until browned on one side, about 5 minutes.
• Turn the chop and cook about 15 minutes. Transfer chop to a warm platter.
• Pour off most of the fat from skillet and add remaining tablespoon of white wine. Stir to dissolve the brown particles that cling to bottom of the skillet. Add chicken broth and cook over relatively high heat until liquid is reduced by half. Spoon mushroom sauce into the skillet and stir to blend. Bring to a boil and add the chop. Turn the chop in the sauce.
• Serve chop with the sauce spooned over and with fine buttered noodles as accompanying dish.

ROASTED VEAL CHOP WITH MORELS

Steps:

• Preheat oven to 350°F with rack in middle.
• Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes. Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve. Rinse morels to remove any grit. Reserve morels and liquid separately, allowing liquid to settle.
• While morels soak, let veal chops stand at room temperature 30 minutes.
• Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes. Turn chops over and sear 1 minute.
• Add butter, garlic, and thyme to skillet and baste veal with melting butter. Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes.
• Transfer chops to a plate to rest. Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat. (Handle will be very hot.) Add morels and sauté 1 minute. Add shallot and sauté 1 minute.
• Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated. Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl. Add meat juices from plate and boil until liquid has reduced to about 1/3 cup.
• Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with morels.

ROAST VEAL WITH RED WINE MUSHROOM SAUCE

Steps:

• Season the veal with salt, pepper, rosemary anf thyme. In a heavy, large saucepan, heat the olive oil, and then brown the roast well on all sides.
• Remove to a plate while you cook the mushrooms. Add the mushrooms, and 2 tablespoons of butter, and cook until they are softened and beginning to brown.
• Add the veal stock and red wine to the pot and bring to a boil. Reduce the heat to a simmer, and return the roast to the pot. Partially cover with a lid, and cook on low for about 20 to 25 minutes for medium rare. Remove the veal to a warm plate, and cover with foil while you prepare the sauce.
• Bring the mushroom broth mixture to a boil, and reduce by half. Add the last two tablespoons of butter mixd with the flour, stirring until thickened. Taste, and season with salt and pepper as needed.
• Add the fresh parsley and mix well.
• Slice the veal and serve topped with some of the mushroom wine sauce.

VEAL AND MUSHROOM STEW

Steps:

• Trim veal. In a large plastic bag, shake the veal with flour to coat.
• In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
• Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
• Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
• Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
• In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
• Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!