Veal recipes |
Apple-Stuffed Veal Roast with Minty Rub |
4 x lb. boneless veal loin Rub 1/3 cup fresh mint, chopped (75 ml) 1 x tbsp fresh rosemary, chopped (15 ml) 1/4 tsp freshly ground black pepper (1 ml) 2 x tsp garlic powder (10 ml) 2 x tsp celery salt (10 ml) Stuffing 1 x tbsp olive oil (15 ml) 1 x large green apple, peeled and diced 1/2 lb. cooked bacon, cold and crumbled 1 x tsp lemon juice (5 ml) 1 x tsp fresh sage, chopped (5 ml) 2 x cups white wine (500 ml) 2 x rosemary sprigs Small bunch of fresh mint leaves |
In a small bowl combine freshly chopped mint and rosemary. Add black pepper, garlic powder and celery salt. Toss to mix well. Let cool. In a bowl combine the apple, bacon, lemon juice, lemon peel and sage. Mix well. Cut a wide deep slit into the side of the roast. Stuff the pocket with the apple mixture. Tie the roast at 1-inch (2.5 cm) intervals with heavy string. Place a drip pan under the grill of the barbecue, pour in the wine and add the rosemary springs and mint leaves. Preheat one side of the barbecue to 325°C/175°F. |