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Veal with Bacon

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Source: The Heritage of French Cooking

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Active Time:  20 Minutes
Total Time:  50 Minutes
Yield:  Serves 2

Smoked larding bacon has, especially in the North of France, a traditional place in ragouts and slow-cooked stews. Here, with a shorter cooking time and Mediterranean flavors, the larding gives this veal the most appetizing full and fragrant flavor.

RECIPE INGREDIENTS

1 lb veal sirloin (fillet) or veal rump, cut in a 1 1/4 inch thick slice

2 tablespoons extra virgin olive oil

salt

1/2 teaspoon finely and freshly ground pepper

2 slices smoked bacon, cut 1/2 inch thick

12 garlic cloves, peeled

1 teaspoon rosemary leaves

6 sage leaves

3 bay leaves

2 tablespoons dry white vermouth

12 black olives

Other necessary recipes:
Mashed Potatoes

DIRECTIONS

Brush the veal on both sides with 1 tablespoon oil. Season with salt and the pepper on both sides. Let stand for 30 minutes. Cut the bacon into 1/4 inch julienne.

Pour the remaining oil into a 9 inch cast-iron pot or pan. Add the bacon, garlic, rosemary, sage and bay leaves and mix well. Place the meat in the pot and cook over gentle heat for 8 minutes on each side. Stir the garlic and bacon regularly.

Remove the meat and keep it warm between 2 dishes. Cook the garlic and bacon for another 5 minutes, stirring, over gentle heat. Spoon off the rendered fat. Add the vermouth and cook until evaporated. Add the olives. Add 2 tablespoons water and the juices from the meat and mix well. Return the meat to the pot and warm over gentle heat for 3 minutes, stirring it in the sauce.

TO SERVE: Arrange the meat on a platter. Garnish with the garlic and bacon and blanket with the sauce. Serve hot, with Mashed Potatoes.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 2

Calories:

887

Fat. Total:

64g

Fiber:

Carbohydrates, Total:

12g

Sodium:

943mg

% Cal. from Fat:

65%

Cholesterol:

212mg

Protein:

59g

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