Apple Stuffed Veal with Minty Rub
Apple Stuffed Veal with Minty Rub
4 lb boneless veal loin roast (2 kg)
Rub
1/3 cup fresh mint, chopped (75ml)
1 tablespoon fresh rosemary, chopped (15ml)
¼ teaspoon freshly ground black pepper (1ml)
2 teaspoons garlic powder (10ml)
2 teaspoons celery salt (10ml)
Stuffing
1 tablespoon olive oil (15ml)
1 large green apple, diced and peeled
½ lbs bacon, cooked, cold and crumbled
1 teaspoon lemon juice (5ml)
1 teaspoon fresh sage, chopped (5ml)
2 cups white wine (500ml)
2 rosemary sprigs
Small bunch fresh mint leaves
In a small bowl combine freshly chopped mint and rosemary. Add black pepper, garlic powder and celery salt. Toss to mix well.
Place the veal in a large sealable plastic bag. Add the rub and shake well, coating the veal loin. Remove the veal from the bag and set aside.
In a non-stick skillet, heat olive oil on medium-high heat. Cook apples for 10 minutes or until softened. Let cool. In a bowl combine the apple, bacon, lemon juice, lemon peel and sage. Mix well.
Cut a wide deep slit into the side of the roast. Stuff the pocket with the apple mixture.
Tie the roast at 1-inch (2.5 cm) intervals with heavy string.
Place a drip pan under the grill of the barbecue, pour in the wine and add the rosemary springs and mint leaves.
Preheat the barbecue to high heat 325°F/160°C. Leave one burner off. Place roast over grill with no heat.
Continue to cook over indirect heat for 2 hours.
When ready take veal off the barbecue and let rest for 10 minutes before serving.
Yield: Makes 6-8 servings
4 lb boneless veal loin roast (2 kg)
Rub
1/3 cup fresh mint, chopped (75ml)
1 tablespoon fresh rosemary, chopped (15ml)
¼ teaspoon freshly ground black pepper (1ml)
2 teaspoons garlic powder (10ml)
2 teaspoons celery salt (10ml)
Stuffing
1 tablespoon olive oil (15ml)
1 large green apple, diced and peeled
½ lbs bacon, cooked, cold and crumbled
1 teaspoon lemon juice (5ml)
1 teaspoon fresh sage, chopped (5ml)
2 cups white wine (500ml)
2 rosemary sprigs
Small bunch fresh mint leaves
In a small bowl combine freshly chopped mint and rosemary. Add black pepper, garlic powder and celery salt. Toss to mix well.
Place the veal in a large sealable plastic bag. Add the rub and shake well, coating the veal loin. Remove the veal from the bag and set aside.
In a non-stick skillet, heat olive oil on medium-high heat. Cook apples for 10 minutes or until softened. Let cool. In a bowl combine the apple, bacon, lemon juice, lemon peel and sage. Mix well.
Cut a wide deep slit into the side of the roast. Stuff the pocket with the apple mixture.
Tie the roast at 1-inch (2.5 cm) intervals with heavy string.
Place a drip pan under the grill of the barbecue, pour in the wine and add the rosemary springs and mint leaves.
Preheat the barbecue to high heat 325°F/160°C. Leave one burner off. Place roast over grill with no heat.
Continue to cook over indirect heat for 2 hours.
When ready take veal off the barbecue and let rest for 10 minutes before serving.
Yield: Makes 6-8 servings
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