for 8 person

Roast veal

2 ⅕ kg

roast veal (e.g. neck)

Filling

300 g	soft dried apricot
½ dl	Grand Marnier
5 slice	toast bread
2 tbsp	butter

1	onion
2	garlic clove
2 tbsp	thyme leaf
5	black pepper
½ tsp	salt

1 bunch

parsley

½ tsp

salt

Braise

a little

clarified butter

2 dl	white wine
1 dl	meat bouillon
½ dl	Grand Marnier

Polenta

1 ¾ litre	water
2 tbsp	butter
1 ¾ tsp	salt
400 g	coarsely ground polenta (Bramata)

How it's done

Roast veal

Ask the butcher to cut the meat for stuffing so that it forms a large, approx. 3 cm thick rectangle.

Filling

Roughly chop the dried apricots, mix with the Grand Marnier, cover and marinate for approx. 20 mins. Cut the toast bread into cubes. Heat the butter in a frying pan, toast the bread cubes until golden brown, remove.

Finely chop the onion, garlic and thyme. Add a little butter to the frying pan, if necessary. Sauté the onion, garlic and thyme. Add the dried apricots. Crush the peppercorns, season the filling with salt and pepper. Cook for a further 5 mins., allow to cool in a bowl.

Finely chop the parsley, mix with the bread cubes.

Lay the meat flat, season with salt, spread the filling over the top. Roll up from a narrow end, tie with cooking string.

Braise

Heat the clarified butter in the casserole dish. Salt the meat, brown for approx. 10 mins., only turning when a crust has formed.

Pour in the white wine, stock and Grand Marnier. Cover the meat and cook in the lower half of an oven preheated to 180 °C for approx. 1 1/2 hrs., spooning over the liquid from time to time.

Remove the meat from the oven, cover and leave to rest for approx. 10 mins. before carving. Strain the cooking liquid into a small pan, bring to the boil and reduce to half the amount.

Polenta

Bring the water to the boil with the butter, add salt. Stir in the sweetcorn, simmer for approx. 1 hr. over a very low heat, stirring occasionally to form a thick paste. Shape into balls using an ice cream scoop.

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