Veal Birds fearturing Herbes de Provence

You are here

Ingredients

1/2 cup dried currants
2/3 cup port wine
1 1/2 pounds veal cutlets
1 pound bacon
1/2 cup flour
2 1/2 tablespoons corn starch
2 1/2 cups warm water

Recipe Info

Difficulty Level: 
Medium
Prep Time: 
15 minutes
Cook Time: 
1 hour 15 minutes
Total Time: 
1 hour 30 minutes
Serving size: 
4

Directions

1. Preheat oven to 350º
2. Add the currants to the port in a small bowl. Set aside.
3. To prepare the birds, cut the veal cutlets into long strips about 1 1/2 inches wide.
4. Combine the flour with the Herbes de Provence on a plate. Dredge the veal strips into the flour mixture.
5. Place 6-8 port soaked currants on one end of each veal strip. Reserve any remaining currants and the port for later.
6. Roll-up the veal strip and wrap it with a piece of bacon, securing it with a toothpick.
7. When securing each bird, pass the toothpick through the bacon and the veal to keep them tightly rolled.
8. Heat a large skillet over medium heat. Cook the birds turning occasionally until all sides are well browned, about 20-25 minutes.
9. Place cooked birds in a Pyrex baking dish just large enough to hold them.
10. Return the skillet to the stove. Add the cornstarch and combine with the leftover fat from the bacon, scraping any browned bits from the sides and bottom of the pan.
11. On medium-low heat, add the water 1/2 cup at a time until well combined.
12. Add the remaining port wine and any leftover currants to the sauce. Cook for 5-10 minutes, or until the sauce thickens.
13. Pour the sauce over the birds in the Pyrex dish and bake for 45 minutes.

Comments

Please login to post a comment:

Recipe Tip:
Serve with wild rice or pasta.

Contact Us

 
Corporate Office
17A Gill Street, #4
Woburn, MA 01801
 
or by email at info@vgourmet.com
 
(800) 403-8981 toll free
(781) 935-9979 fax