Pecan Veal Roast With Mushroom Brandy Sauce
All Fired Up!
by Margaret Howard
The flavor of wild mushrooms in the sauce, with the "stuffed" marbling of the veal roast, creates an elegant meal for guests. To facilitate carving this roast, have your butcher crack between the rib bones.
Makes 8 servings
Pecan Veal Roast
• 4 to 6 lb veal rib roast
• 3 cloves garlic, slivered
• 1/4 cup chopped pecans
• 1/2 cup Armagnac or other brandy, divided
• Salt and freshly ground pepper
• 1 cup dry white wine
Mushroom Brandy Sauce
• 1 oz dried wild mushrooms
• 1/4 cup butter or margarine, divided
• I clove garlic, minced
• 1 Ib fresh mushrooms, thinly sliced
• 1 tbsp Armagnac or other brandy
1. For roast: Remove excess fat and discard. With a sharp knife, make many small evenly-spaced slits on surface of roast. Insert garlic slivers and pecans into slits. Brush roast with 1/4 cup brandy; sprinkle lightly with salt and pepper and let stand for 30 minutes.
2. Preheat grill on medium. Place pan with wine and 2 cups water below where roast will be placed; place roast on oiled grill rack. Reduce heat to medium-low, close lid and cook for 2½ hours. Baste roast occasionally with remaining brandy during last 30 minutes of cooking.
3. Meanwhile, in bowl, soak dried wild mushrooms in 1/2 cup hot water for 15 minutes or until softened. Drain and discard liquid; set mushrooms aside.
4. Remove meat to cutting board and cover with foil; allow to stand for 10 minutes before carving. Reserve 1/2 cup pan juices.
5. For sauce: In saucepan, over medium-high heat, melt 2 tbsp butter; add garlic and both types of mushrooms and saute for 10 minutes or until softened. Add brandy and reserved pan juices and bring to boil. Reduce heat and whisk in remaining butter, 1 tbsp at a time. Season to taste with salt and pepper. Cut strings and carve veal; serve with sauce.
Wine: Serve with Pinot Noir.