Veal recipes????

heavenleigh

Hi all,
I bought a couple of packs of ys veal this morning.
I know the ethical arguments for this meat, but i'd much rather it be used to eat than the (mostly male) calves shot at birth and made into dog food.
Problem is, i know i like the taste (eaten out) but have never bought or cooked it before.
Any recipes, hints or tips would be greatly appreciated x

kittycat204

I really depends what cut you have bought to how you should cook it, like beef or pork.

heavenleigh

Thank you for taking the time to reply, its west country free range rspca monitored veal which is cut into slivers (stir fry slices) it's rose veal (don't know if that makes a difference) Just want to do it justice like i do every cut of meat, is it better in a creamy italian pasta dish? (it may be a good substitute for beef but my brain is struggling with that)

hotcookie101

It would be nice in a mushroom sauce, maybe a stroganoff. It should be very tender You could serve over wide noodles like pappardelle or else with rice.

By the way, there is NO ethical argument against, British, ros´ veal, grass fed, wandering round a field until 6 months old, I would say it is correct to eat it if you use dairy products, as it is a by-product of the dairy industry. Continental veal, raised in crates so they can't move and build up muscle, with no fibre in the diet so the meat stays pale-THAT I would rather the calves were shot at birth

kittycat204

Any recipe that is quick fry would be lovely. It's a nice cut. You could snitzel if you wanted or have it with a sauce. There are recipes online if you needed guidance.
Wish i was coming round, enjoy.

Helen2k8

Ooo yes some kind of creamy mushroomy sauce, perhaps a splash of white wine in there.... Mmmmm...

It won't take much cooking at all, especially if you like it pink in the middle.

Enjoy!!

cee123

Hi
This is my favourite thing to do with veal, adapted from a dish my OH always used to choose at a local italian restaurant...
Put some flour and black pepper onto a plate and coat the veal escalopes with this. Melt some butter in a frying / saute pan and add the veal. Let the veal brown gently on both sides (probably around 4-5 mins per side), then add grated zest of a lemon, plus the juice of that lemon. Once it's bubbling nicely, take a glass of white wine and add to the pan. Turn up the heat and allow the wine to reduce to a lemony sauce - this should only take a couple of minutes. Put the veal onto warmed plates, and pour over the sauce from the pan. I like this with saute potatoes and green beans.

Hope you enjoy your veal - makes me wish I wasn't going out tonight so I could cook some too!