Ingredients:

Sauce
¼ cup white wine 50ml
3 chopped plum tomatoes
3 anchovies, chopped
1 tablespoon capers 15ml
1 tablespoon butter 15ml

Veal
2 tablespoons olive oil 25ml
2 tablespoons butter 25ml
8 slices veal scallopini
Salt and freshly ground pepper
½ cup flour seasoned with salt and pepper 125ml
2 tablespoons chopped parsley 25ml

Instructions

Add wine, tomatoes and anchovies to a pot.Bring to boil, reduce heat to medium-low and simmer for 5 -8 minutes or until thickened.The anchovies will have practically disappeared by this point.Stir capers and butter into sauce and keep warm.Heat olive oil and butter in a large skillet over high heat.Season scallopini with salt and pepper.Dip scallopini into flour and shake off excess.Place in skillet and working in batches as necessary, cook about 30 seconds a side or until browned.Remove to a platter.

Place scallopini on serving dishes and pour over sauce.Sprinkle with chopped parsley.

Ingredients:

1 lb Veal Scaloppini 450g
½ stick of Butter
¼ Cup Extra Virgin Olive Oil 60ml
1 Carrot – shaved
2 oz. Prosciutto Ham – sliced paper thin 60g
¼ teaspoon dried sage
1 cup Marsala Wine 250ml

Instructions

Pound the scaloppini as thin as possible.Cut the ham into slivers.Melt the butter into a frying pan.
Add enough olive oil to coat the bottom.Sauté the veal in the butter/oil mixture until nearly done.
Remove the veal to a plate covered with paper towels.When all of the veal is done, deglaze the pan with the wine.Place the carrots and ham in the pan and cook on low for about ten minutes until the carrots get soft and the mixture thickens.Push the ham/carrot mixture to the side and return the veal to the pan.Cover the veal with the ham/carrot mixture.Crumble the sage on top.Cover and simmer for about two minutes. Remove the veal from the pan and place it on a serving platter.Arrange the ham/carrot mixture on top of the veal.Pour the sauce from the pan on top and serve.

Ingredients:

1 lb veal top round (500g)
2 eggs
2 tablespoons butter
8 slices Prosciutto
8 slices Gruyere cheese
white wine (a splash !)
½ cup of chicken broth

Instructions

Cut the veal top round into 8 slices, 1 cm thick each.Trim, flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.

In a small bowl, beat 2 eggs.Dip each slice of veal in the egg, lifting out to drain off excess.

In a large skillet, melt 2 tablespoons of butter over high heat.When butter sizzles, place veal in skillet.
Cook until browned on both sides. This takes approximately 1 minute per side. To ensure proper cooking do not overcrowd the skillet. ( cooking 2-4 pieces at a time )

Transfer veal to a warm plate.Place a slice of Prosciutto and a slice of Gruyere cheese on each piece.

Deglaze the pan with a splash of white wine.Add ½ cup of chicken broth and reduce by half.
Return the veal to the pan, cover, and cook for 1 minute, or until the cheese starts to melt.
Transfer to a serving dish.Further reduce the sauce if needed, pour over the scallopini and serve.

Ingredients:

2lb / 1kg Veal Tenderloin

Salsa
¼ Green pepper
¼ Red pepper
¼ Yellow pepper
3 Tomatoes (Roma)
1 teaspoon – Chili Pepper (5ml)
¼ Jalapeno (1 teaspoon)
1 Mango – medium size/slightly soft
2 limes – fully juiced
1-oz Tequila
Salt & Pepper to taste

Dry Rub
1 teaspoon – Italiano seasoning (5ml)
2 tablespoons – Fresh Cilantro (finely chopped) (30ml)

Instructions

Dry rub the veal with Italiano seasoning and fresh cilantro.BBQ or pan-sear the veal – keeping the temperature high.Brown all sides – leaving the centre pink/rare.Place in oven at 350ºF (176ºC) for 10 minutes.Remove from oven and set aside for cutting later.

Ingredients:

Veal Tenderloin 2lb. ( 1kg)
2 tablespoons – pre-made Jerk Spice
1-oz – dark rum (30ml)
1 tablespoon – butter (15ml)

For Salad
Vinaigrette
3 parts – olive Oil
1 part – Balsamic vinegar
1 teaspoon – jerk seasoning (5ml)
Shake vigorously -

Handful of Arugula per plate
Edible Nasturtiums

Instructions

Wet-rub the veal with dark rum and dry Jamaican Jerk Spice.BBQ or pan-sear the veal – keeping the temperature high.Brown all sides – leaving the centre pink/rare.Place in oven at 350ºF (176ºC)for 10 minutes.Remove from oven and set aside for cutting later.

For additional sauce if not prepared on the BBQ.Add butter and rum to the darkened pan.

Ingredients:

Rotisserie Veal Roast
3 lb. (1.5 kg) veal centre loin, cut, bone in and tied

Marinade
1/2 cup of olive oil (125ml)
1 x small onion, finely chopped
1/2 cup of parsley, chopped (125ml)
4 cloves of garlic, crushed
Juice of 2 lemons
1 tbsp of fresh oregano, torn (15ml)
1 tsp of pepper (5ml)

Veal basting sauce
1/2 cup of melted butter (125ml)
Juice of 2 lemons
1 tsp of salt (5ml)

Veal sauce
1 cup of store bought basil pesto (250ml)
Juice of 1 lemon
1 cup of whip cream (250ml)
1/2 tsp of nutmeg (2.5ml)

Drip pan liquid
2 cup of white wine (475ml)
3 x rosemary sprigs

Methods:

Rotisserie Veal Roast
Remove the veal from the marinade and allow it to come to room temperature.Place a drip pan in the middle of the barbecue, just below where the roast will be. Turn your right burner of high and preheat the grill to 300ºF (150ºC).Wipe excess marinade from the roast. Mount veal firmly and securely on rotisserie rack (follow your manufacturer’s instructions). Don’t forget to add the balance weight to the rotisserie to counter balance the weight of the bone in the meat.Pour the white wine and add the rosemary sprigs to the drip pan.Mount rotisserie rack and baste with basting sauce. Close lid and cook for 2 ½ hours, basting every 30 minutes.Remove veal and cover with foil. Let rest for 15 minutes. Serve with pesto cream sauce.

Marinade
In a medium sized bowl, mix all marinade ingredients until well combined. In a large sealable bag add veal and marinade. Marinate in fridge for 5 hours.

Veal basting sauce
In a small bowl combine, veal basting sauce ingredients. Mix well and set aside.

Veal sauce
In a medium sauce pan, combine veal sauce ingredients. Heat until warm and flavors have infused to cream. Refrigerate sauce. Reheat and garnish with fresh mint before serving.

Ingredients:

7-7-1/2 lb. veal crown roast (12 ribs) ( 3.15-3.25kg)
1 large clove garlic, halved
1/3 cup dried apricots, chopped
1/3 cup pitted prunes, chopped
3 tablespoon bourbon
1 tablespoon butter
¾ cup celery, chopped
½ cup onion, chopped
3 cup cooked brown rice
½ teaspoon salt
¼ teaspoon coarse grind black pepper
¼ cup toasted pecans, coarsely chopped
salt

Instructions

Heat oven to 325 °F. (162°C).Rub veal roast with cut surfaces of garlic.Place roast, rib ends down, in shallow roasting pan.Do not add water or cover.Roast in 325 °F (162°C) oven 1 hour 40 minutes.

Meanwhile in small bowl, combine apricots, prunes and bourbon let stand 30 minutes, stirring occasionally.In 10-inch non-stick skillet, melt butter over medium heat.Add celery and onion cook and stir 5 minutes or until celery is crisp-tender.In large bowl, combine celery mixture, fruit mixture, rice, ½ teaspoon salt and pepper mix well. Stir in pecans.

Turn roast so rib ends are up pour off drippings, if necessary.Season roast with salt, as desired. Insert oven-proof meat thermometer so tip is centered in thickest part of veal, not touching bone or resting in fat.Spoon rice mixture into center of roast, mounding in center.Return roast to oven and continue roasting 30-60 minutes or until meat thermometer registers 155°F for medium. (Do not overcook.)Cover top of roast with aluminum foil during last 20 minutes of cooking time.

Remove roast from oven.Let stand 15 minutes. (Temperature will continue to rise approximately 5 ° to reach 160 °F (71°C) for medium.).Remove strings and trim excess fat from roast.Carve roast between bones into thick slices. Serve with rice stuffing.

Ingredients:

2½-3 lbs Veal Riblets 1.25-1.5Kg
well trimmed
2 cups orange juice, divided 500ml
½ cup dry white wine 125ml
2 tablespoons reduced-sodium soy sauce 30ml
1 tablespoon honey 15ml
1 garlic clove, minced
2 teaspoons grated fresh ginger 10ml
½ teaspoon shredded orange peel 2ml
1¼ teaspoons cornstarch 6ml
thinly sliced green onions, tops only

Instructions

Combine Veal Riblets,1½ cups of the orange juice and the wine in Dutch oven.Bring to a boil.
Reduce heat to low.Cover tightly and simmer 45 minutes, turning Riblets occasionally.Meanwhile, combine remaining orange juice, soy sauce, honey, garlic, ginger and orange peel in small saucepan.
Dissolve cornstarch in 1 tablespoon (15ml) cold water.Add to saucepan mix well.Bring to a boil over medium-high heat, stirring constantly.Cook and stir 1 minutes.Remove from heat set aside.
Remove Riblets from liquid let cool 15 minutes.Place Riblets on grid over medium coals.Brush with glaze.Grill 12-14 minutes or until evenly browned, turning frequently and brushing with glaze.Or, broil 4\” (5cm) from heat, turning frequently and brushing with glaze, about 12 minutes.Transfer to platter and sprinkle with green onion.Cut into serving-size portions.

Ingredients:

2½-3 lb Veal Ribs 1.25-1.5Kg
2 cups orange juice, divided 500ml
½ cup dry white wine 125ml
2 tablespoons light soy sauce 30ml
1 tablespoon honey 15ml
1 clove of garlic, minced
2 teaspoons grated fresh ginger 10ml
½ teaspoon shredded orange peel 2ml
1¼ teaspoons cornstarch 7ml
Thinly sliced green onion tops

Instructions

Combine ribs, 1½ cups (375ml) orange juice and the wine in a Dutch oven.Bring to a boil.Reduce to low heat.Cover tightly and simmer for 45 minutes, turning ribs occasionally.Combine remaining orange juice, soy sauce, honey, garlic, ginger and orange peel in a small saucepan.Dissolve the cornstarch with 1 tablespoon of cold water.Add to the saucepan mix well.Bring to a boil over medium-high heat, stirring constantly.Cook and stir 1 minute.Remove from heat set aside.Remove ribs from liquid let cool 15 minutes.

Place ribs on grid over medium coals.Brush with glaze.Grill 12-14 minutes or until evenly browned, turning frequently and brushing with glaze.Or, broil 4\” (5cm) from heat, turning frequently and brushing with glaze, about 12 minutes.Transfer to platter and sprinkle with green onion tops.

Ingredients:

Veal Short Ribs 10lb (4.5kg)
Salt and pepper as needed
All-purpose flour 1 cup
Canola oil 1/2 cup
Diced onions 12 oz (360g)
Diced carrots 10 oz (300g)
Diced celery 4 oz (120g)
Chopped garlic 2 oz (60g
Dry white wine 2 cups
Veal stock 3 qt. (2.8L)
Bouquet Garni: (4 tsp dried thyme
leaves, 4 black peppercorns,
2 bay leaves)
Salt 2 tablespoons
Pepper 2 teaspoons
Peeled turned new
potatoes, parboiled 4 cups
Green beans, cut in half, parboiled 2 cups
Baby carrots, parboiled 2 cups
Baby turnips, parboiled 2 cups
Asparagus, parboiled 2 cups
Pearl onions, parboiled 2 cups
Button mushrooms 2 cups
Olive oil As Needed
Butter As Needed
Salt and pepper To taste

Instructions

Sprinkle veal short ribs with salt and pepper.Dredge lightly in flour. Brown on all sides in oil in large braising pan over medium heat. Remove.Sauté onions, carrots, celery and garlic in same pan until brown.

Deglaze pan with wine. Add short ribs, stock, bouquet garni, salt and pepper bring to a boil. Reduce heat cover tightly and simmer 1-1/4 hours or until veal is very tender. Remove short ribs to platter. Strain braising liquid over ribs.

Combine vegetables.On a per order basis, sauté 1 cup vegetables in oil and butter until golden brown. Season with salt and pepper.

For each portion: Plate 3 veal short ribs (10 oz) with 1/3 cup potatoes and 1 cup sautéed vegetables. Sprinkle with 1 tsp chopped tarragon. Garnish with tarragon sprig.

Chopped fresh tarragon 1/4 cup Tarragon sprig For garnish