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- Alsace Style Stuffed Breast of Veal
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PrintALSACE STYLE STUFFED BREAST OF VEAL
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Rub the meat with salt, pepper and paprika powder on the inside and outside.
- Loosen the sauerkraut with a fork and mix it with the wine.
- Mix the grapes together with the eggs, yogurt and the mustard and fold in the sauerkraut. Adjust seasoning with salt and pepper.
- Fill the cavity with the sauerkraut mixture and tie it up with kitchen twine.
- Spread oil over the breast of veal and wrap it in a sufficiently large piece of aluminium foil. Cook for about 40 - 45 minutes.
- Remove the aluminium foil carefully and cook the roast on the grill for another 10 -12 minutes on each side. Carve the roast into slices and serve.
INGREDIENTS
- 200 grams yogurt
- 950 grams veal breast, with pocket, washed and dried
- Paprika powder
- 100 grams green grapes, peeled, halved and pips discarded
- 50 grams sauerkraut
- 2 tablespoon dry- white wine
- 2 eggs
- 2 teaspoon mustard
- Salt and pepper, to taste
- Sesame oil for spreading
5 comments for “Alsace Style Stuffed Breast of Veal”
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