Renaissance Stuffed Veal Shoulder From Dubrovnik Recipes

STUFFED VEAL ROAST

Steps:

• 1 Preheat oven to 325. In a large frying pan, heat 1 tablespoon oil over medium high heat. Cook onions until brown. Add garlic, celery, mushrooms, broccoli and bread crumbs. Stir until all mixed up and set aside.2 Create paste from garlic powder, paprika and rosemary mixed with one tablespoon oil. Rub mixture all over the veal roast. Once stuffing has cooled add 1 -2 eggs (as needed) and 1/4 cup wine. Fill veal pocket with stuffing. Place roast in a pan layered with chopped carrots and 1 cup wine.3 Bake covered for 31/2 hours basting every hour. Uncover and bake 20 more minutes.4 Serve hot. Special instructions This meat is a little fatty, but it is so worth it.

BRAISED VEAL SHOULDER

Steps:

• Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
• Preheat oven to 325 degrees F.
• Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
• Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

RENAISSANCE STUFFED VEAL SHOULDER FROM DUBROVNIK

Steps:

• Bone the meat and beat it into one regular shaped cutlet or large schnitzel.
• Season the cutlet with salt and pepper. Place on it strips of prosciutto and scrambled eggs flavored with grounded nutmeg.
• Spread the scrambled eggs evenly over the prosciutto and meat. Make a roll, tying up it with cooking string.
• Season again from outside with salt pepper and cinnamon. Fry them on hot lard on all sides and than roast it on greased baking tin in an oven for 20-30 minutes, turning it on all sides so it gets golden brown crust (use the same pot for this, it is easier).
• Let it cool a little, carefully cut it into slices and serve with boiled chard or cauliflower.

RENAISSANCE HVAR ROASTED DUCK WITH APPLES

Steps:

• Clean and season the duck and put sage and thyme sprig inside.
• Put the duck into roasting pot (or "peku") and roast it on 190°C, occasionally basting with lemon juice and water.
• When it is almost done (about 100 minutes) take the duck out and slice it into serving pieces.
• Make sauce out of wine and honey and roasting drippings, add sliced apples, return the duck slices and roast until all ingredients are soft (or 20-30 min.).
• Serve with homemade flour gnocchi.

PAN ROASTED VEAL SHOULDER

Steps:

• Mince garlic with anchovies.
• If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
• Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty.
• In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it.
• Transfer veal to a plate.
• In oil remaining in kettle cook anchovy mixture, stirring, 1 minute.
• Add wine and boil 1 minute.
• Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water/broth or even more wine as needed (about 3 tablespoons at a time; do not let liquid completely evaporate,there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until fork tender.
• Transfer veal to a cutting board and let stand 10 minutes.
• Skim any fat from liquid in kettle.
• Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
• Transfer pan juices to a platter.
• Cut veal crosswise into 1/2-inch-thick slices and discard string.
• Arrange slices over pan juices and spoon sauce over meat.