(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesVeal Recipes >  Pecan Veal Roast, Mushroom Sauce


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees


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.


  Veal Recipes   |   Asian Style Veal Shank w/Gremolata   |   Braised Veal Cheeks, Pumpkin Polenta   |   Broiled Veal Chop   |   Broiled Veal Steak   |   Calf's Head (1846)   |   Classic Stuffed Breast of Veal   |   Grilled Veal Chops with Apples   |   Grilled Veal Chops, Oregano & Lemon   |   Herb Crusted Veal Tenderloin   |   Lemon Mustard Veal Chops   |   Medallions of Veal Chasseur   |   Mock Pigeons (1875)   |   Osso Buco   |   Osso Buco, Milanese   |   Osso Buco In Sauce   |   Osso Buco (Veal Or Lamb)   |   Panfried Veal Cutlets   |   Pecan Veal Roast, Mushroom Sauce   |   Rack of Veal, Chestnut Stuffing   |   Roman Saltimbocca   |   Sauteed Veal Medallions   |   Spanish Style Veal Shoulder   |   Spicy Veal Roast   |   Stuffed Veal Breast   |   Stuffed Veal Bundles, Pepper Sauce   |   Stuffed Veal Chops   |   Stuffed Veal Roast   |   Tangerine Veal Medallions   |   Veal Birdies Tidewater Style   |   Veal Breast w/Mushroom Rice Stuffing   |   Veal Chops with Cherry BBQ Sauce   |   Veal Chops a l'Orange   |   Veal Chops with Onions   |   Veal Cutlets with Bacon & Gruyere   |   Veal with Dark Rum & Port Wine   |   Veal and Fennel Fricassee   |   Veal Loin Chops with Sage   |   Veal Marsala Over Pasta   |   Veal Meatballs & Marsala Mushroom Sauce   |   Veal Meatloaf   |   Veal Medallions with Papaya   |   Veal and Peppers   |   Veal Roast with Irish Whiskey Cream   |   Veal Roulade Stuffed with Duxelles   |   Veal Scallopine, Orange Lime Sauce   |   Veal Scalloppine with Vanilla   |   Veal Tongue with Green Sauce  
  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages