Jacques Pepin’s Veal Renee

This is one of Mama Cheater Bites favorite recipes.  The flavors are simple, yet wonderful, and perfect for a cool, fall evening.  The broth is glorious…lots of crusty bread is essential!

You will need:
3 slices white bread, finely cubed
1/2 cup leeks, cleaned, trimmed & sliced
1 cup diced carrots
1 cup diced zucchini
1 cup spinach, cooked (fresh or frozen)
2 pounds ground veal, very lean
1 teaspoon garlic powder
salt & pepper
1 1/2 cups panko breadcrumbs
1/4 cup canola oil
1 cup dry white wine
1/2 container veal demi-glace (find at Whole Foods or Sur la Table)

Prepare your spinach and chop all your veggies and bread.  Place the veal in a large bowl; season with salt, pepper and garlic powder.  Add in zucchini, spinach and cubed bread.  Mix well.

In a small saucepan with 1/4 cup of water, steam the carrots and leeks; about 5 minutes.  Strain and add to veal mixture.

Shape into large patties (about 10) and press into breadcrumbs.  Heat oil in a large skillet over high heat.  Once very hot, place patties in skillet to sear until brown – about 5 minutes per side.

While browning the patties, combine 1/2 of the container of the veal demi-glace with one cup of water.  Once the veal is browned, deglaze the pan with your wine, let simmer for a minute.  Add in demi-glace/water mixture.  Cover and cook for 20 minutes.

Pairs wonderfully with sautéed zucchini & onions and lots of crusty bread to sop up the yummy sauce!

Serves: 6 (or 4 with some good leftovers)
Time: 45 minutes
Adapted from: Jacques Pepin’s The Art of Cooking Volume 1

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One Comment

  1. Jensenly
    Posted March 25, 2013 at 3:54 pm | Permalink

    Thanks for this recipe! It is amazing and one of my favorite things to make.

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