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

Instructions

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.

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.

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.

¾ teaspoon dried marjoram leaves 4ml
¾ teaspoon salt 4ml
½ teaspoon dried basil leaves 2ml
to taste: freshly ground black pepper
2 garlic cloves, minced
3 lb boneless Veal Leg 1500g (rump roast or boneless veal shoulder)
½ cup dry white wine 125ml
¼ cup water 60ml

Methods:

Combine marjoram, salt, basil, pepper and garlic rub over veal roast.Do not preheat oven.Place roast, fat side up, on rack in shallow roasting pan.Insert meat thermometer so bulb is centered in thickest part not touching fat.Do not add water. Do not cover.Roast in slow (325ºF) (162°C) oven until thermometer registers 155ºF (68°C), about 1½ hours.Transfer roast to warm platter let stand 15 minutes while preparing sauce.(Temperature should rise to 160ºF (71°C) during standing.)Drain fat from roasting pan if necessary.Add wine, scraping to loosen browned bits from bottom.Cook over medium-high heat 2 minutes.Dissolve cornstarch in water and add to roasting pan.Continue cooking and stirring until sauce is slightly thickened.Carve roast.Pass sauce.

3 lbs Veal Leg Roast 1500g
1 tablespoon oil 15ml
3 tablespoons butter 45ml

Seasoning
2 bay leaves
1 clove
to taste: salt & freshly ground pepper
2 onions, quartered
1 lb cooked baby carrots 500g
1 teaspoon grated orange rind 5ml
20 juniper berries
1/3 cup rum 80ml

Instructions

Heat oil in an oven proof dish.Baste roast with butter and brown on all sides.Add other ingredients (except rum and carrots) and continue cooking in an oven at 325ºF (160ºC) for 2 hours or until done.
Place roast on hot serving platter and surround with baby carrots.Add rum and touch of water to baking dish to deglaze and let reduce.Pepper sauce generously.Serve sauce in a sauceboat with the roast and baby carrots.

6-7 lb Veal Roast 3.2kg
garlic
1 stick of butter
to taste: salt and pepper
1 onion, sliced

Instructions

Salt, pepper, and garlic the meat.Place in Dutch Oven.Top with onions and butter.Insert meat thermometer so it is centered in largest muscle.Roast oven (325ºF) to 160ºC as noted on meat thermometer.Suggested roasting times.Leg of veal – 25-35 minutes per pound.Boneless, 40-45 minutes per pound.Shoulder, 25 minutes per pound.The gravy is delicious.
Serve with: mashed potatoes.

2 pounds boneless veal shoulder

Marinade
5 tablespoons soy sauce
2 tablespoons cold water
3 tablespoons brown sugar
1 tablespoon honey
1 teaspoon FiveSpice Powder
2 garlic cloves, minced fine
Few sprigs fresh coriander, for garnish

Instructions

1. Cut the meat into 6 strips 1 half inches wide, 5 inches long and 2 inches thick.
2. Combine the marinade ingredients, blending thoroughly. Add the meat strips, and turn them several times in the marinade to be sure they are well coated. Marinate for 1 half hours.
3. Heat the oven to 350_ F. Fill a large roasting pan with 2 inches of water and place it on the bottom of the oven. The pan of water will catch the drippings and reduce smoking in the oven. Place a rack at the top of the oven.
4. Insert the pointed end of an S hook into one strip of meat. Use the other end of the hook to hang the meat from the top rack of the oven, placing the meat directly over the pan of water. Do the same with the remaining strips of meat. Roast for 25 minutes, or until done but not dry.
5. Cut the meat into diagonal slices and arrange on a serving platter. Garnish with coriander and serve hot or warm.

12 small parsnips or 6 large
cup (175 ml) Madeira, divided
3 tablespoons (45 ml) olive oil, divided
2 tablespoons (30 ml) granulated sugar
6 rib Veal Chops
Salt and freshly ground pepper
cup (50 ml) butter

Instructions

Preheat oven to 425F (220C).Peel, top and tail the parsnips. If they are large, cut into quarters (medium parsnips can be cut in half).Place in a saucepan of cold salted water.Bring to a boil, then simmer 5 minutes.Drain and refresh with cold water.Toss drained, dried parsnips with cup (50 ml) of Madeira, 2 tablespoons (30 ml) olive oil and sugar.Put in bottom of a roasting pan.Place in oven and roast for 10 minutes.4 Pat veal chops dry and season.

In a large frying pan, melt half the butter with remaining olive oil and brown 3 chops well, about 2 minutes a side.Repeat with remaining butter and chops. 5 Discard any fat from the pan and add remaining Madeira.Be careful it may catch alight.Reduce by half, stirring to loosen any brown bits,this is called deglazing.Add chops and coat with glaze.Remove the roasting pan from the oven.Turn parsnips.Place glazed veal chops on top, pour over any remaining glaze and return to the oven.
Roast 12-15 minutes more until veal chops are cooked and the parsnips soft.

6 lbs veal breast, boned and butterflied (3kg)
1 tablespoon salt (15ml)
1 teaspoon freshly ground black pepper (5ml)
¼ cup extra virgin olive oil (50ml)
2 tablespoons dry white wine (25ml)

Stuffing
1 cup chopped fresh parsley (250ml)
½ cup chopped fresh tarragon (I25ml)
½ cup chopped fresh sage (125mL)
¼ cup capers, chopped (50ml)
6 anchovy fillets, chopped
2 tablespoons lemon zest (25ml)

To cook
2 tablespoons extra virgin olive oil (25ml)
1 carrot, roughly chopped
1 onion, roughly chopped
1 head garlic, chopped
5 ribs celery, roughly chopped
1 bunch rosemary
3 cups dry white wine (750ml)
3 cups water (750ml)

Instructions

Season veal on both sides with salt,pepper,olive oil and wine and refrigerate overnight.Prepare stuffing by combining parsley,tarragon,sage,capers,anchovy fillets and lemon zest.Spread over cut side of veal and roll up.Tie roast with string.Heat olive oil in a large Dutch oven or roasting pan.
Brown veal well.Place carrot,onion,garlic,celery and rosemary around and under veal and add wine and water to pan.Bring to a boil.Cook roast covered in a preheated 350°F/180°C oven, for approximately 4 hours or until very tender.Remove from pan.Strain juices and pour back over veal.Cover loosely until ready to serve.

2½lb shoulder or leg roast 1.2 kg
2 tablespoons olive oil 30ml
Salt and pepper to taste
¼ teaspoon ground ginger
1 medium onion sliced
2 grated carrots
4 oz maple syrup 100 ml
4 oz orange juice 100 ml
4 oz Demi Glace sauce mix (sold in an envelope) 100 ml

Directions

Preheat oven 93°C (200°F).In a skillet heat oil and sear the milk-fed veal roast on its entire surface.Searing, seals in the meat’s juices by cooking it quickly under a high heat.Briefly remove the roast and put aside.In the same skillet add salt, pepper, onion, carrots, ginger, orange juice and maple syrup.Return the roast to the skillet.Lightly baste the roast with the surrounding vegetables and liquid.Cover and cook for 60 minutes on low heat.

The best way to ensure that the roast is done perfectly is to insert a meat thermometer in the middle of the roast. The ideal internal temperature of milk-fed veal roast is 70°C (160°F).Stop cooking when the temperature is a few degrees below because the temperature will continue to rise when the meat is set aside (15 minutes).Remove roast and keep warm in the preheated oven.

In the skillet, add the previously prepared demi-glace sauce (follow the directions on the package) to the skillet to accompany the vegetable/liquid mixture.Slightly reduce the sauce. (about 5 minutes)
This delicious Maple flavored sauce s now ready to pour over the veal roast when serving.
Serve with fresh vegetables and potatoes caramelized using maple syrup.