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Quebec Milk-Fed Veal Stew with Marsala |
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- 1 mesh bag, 300 g (10 oz) pearl onions, peeled
- Butter as needed
- Flour as needed
- 680 g (1 1/2 lb) Quebec Milk-Fed Veal, cubed
- 250 ml (1 cup) Marsala wine
- 450 g (1 lb) buttercup squash, peeled and cubed
- 1 small bulb fennel, thinly sliced
- 1 can, 900 ml (32 oz) chicken stock
- Salt and freshly ground pepper to taste
- 125 ml (1/2 cup) frozen green peas
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Preparation
- Preheat oven to 350°F (180°C).
- In an ovenproof stewing pot or Dutch oven, brown the onions lightly in the butter and set aside in a bowl.
- Flour the milk-fed veal cubes and shake to remove excess.
- In the same pot, brown one third of the veal well on all sides, adding a little butter, as needed. Remove meat and set aside. Repeat until all the meat has been browned. Remove and set aside.
- Deglaze with the Marsala, scraping with a wooden spoon to dislodge the bits of meat stuck to the bottom.
- Add the onions, meat, squash, fennel and chicken stock. Season to taste.
- Bring to a boil, cover and place in the oven. Cook about 2 hours or until the meat is very tender.
- Check the level of liquid during cooking and add boiling water, if necessary.
- Remove from oven, add the peas, stir gently and serve.
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