Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Veal Porto




Source of Recipe


the web


List of Ingredients




6 oz - Veal top round (sliced & pounded)
2 oz- Ruby port & Brandy mixed 2 to 1 (port to brandy)
1 oz- Dried Porchini Mushrooms - soaked in own juice
2 oz- Asst. wild mushrooms
2-3 oz - Roasted Garlic demi glace (or brown sauce)
1- oz - Whole butter
As needed - Flour for dusting veal
1 oz- Olive oil
To Taste - Salt & pepper

Recipe



1- heat pan with oil
2-dust veal with flour and place in hot pan
3-cook until lightly golden on both sides
4-pull off heat, add port/brandy mixture & flame off alcohol
5-Add porchini mushrooms with juice and roasted garlic demi glace,
heat to a simmer.
6-Saute' Asst. wild mushrooms in seperate pan and hold aside.
7-Add whole butter at end and season to taste.
8-Plate with your favorite starch and vegetable.