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

Related Posts Plugin for WordPress, Blogger...
It's only fair to share...Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyEmail this to someonePrint this page
This entry was posted in main dish, veal and tagged . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

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.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*