Saddle of Veal with Mushrooms

Parry the saddle of veal at the butcher and ask for the working steps. With a kitchen knife as long as possible, make a cut in the center of the meat cut almost as deep as the meat is long. Stretch the cut with a wooden spoon to make a hole for the stuffing.

For the stuffing, sauté the shallots with the liver cubes in butter. Add the mushrooms, parsley, garlic and thyme, heat briefly and transfer to a suitable bowl. Pour in toast cubes and egg and mix. Stir in a little whipped cream, making sure that the filling remains somewhat firm. Season with pepper, salt and a pinch of nutmeg.

Pour the filling into the meat and sew up the cuts. Season with salt and pepper.

Cut the meat into small cubes and sauté in butter with the onion cubes. Add the stuffed saddle of veal and brown all over. Put a lid on the frying pan and steam for 25 min. Again and again deglaze with red wine and clear soup. At the end strain the sauce and thicken it with a little flour butter. Cut the meat and pour sauce under it.

Our tip: Use high quality red wine for a particularly fine taste!

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