Stuffed Saddle of Veal on Port Wine Sauce

For the veal saddle, first chop the chestnuts, walnuts and prunes for the stuffing. Mix everything well, add the small chopped parsley, salt and pepper.

Cut a pocket in the saddle of veal. Season with salt and pepper. Put the stuffing in the cut pocket and close it with small metal skewers.

Sear the saddle of veal briefly on each side in a pan, then finish cooking in the oven at about 100 °C (if necessary, put aluminum foil over it).

For the sauce, deglaze the roasting residue with a little water. Pour on port wine, bring to the boil and season with a little salt and pepper.

Just before serving, incorporate (assemble) a little cold butter.

Related Recipes:

Saddle of Venison with Glazed ChestnutsLeave the smoked bacon in a roasting pan. Add the fat and fry the saddle of venison well. Fry the onions and... Poached Saddle of Venison – * – Alexander HerrmannA delicious strawberry recipe! (*) Poached saddle of venison with grilled melon and pine vinaigrette. Season... Wild Duck Stuffed with Port Wine SauceSoak prunes for one night in a baking bowl covered with cold water. Take them out the following day. Dry with... Stuffed Veal BreastA delicious mushroom dish for any occasion! 1. defrost the peas. Place minced meat in a suitable bowl. Roast... Stuffed Veal BreastThe culinary tour of Germany takes us to Bavaria today. Helmut Gote recommends a somewhat more elaborate... Game with ChestnutsFor the game with chestnuts, boil the chestnuts with water and salt in a pot for 150 min on low heat. Remove... Stuffed Saddle of Hare with Quendel SauceMake potatoes and grate, then add zucchini strips and finish baking in butter. Remove the saddle of hare from... Saddle of Venison with Cubeb Pepper SauceFor the saddle of venison with cubeb pepper sauce, peel the quinces, chop them into slices just under a... Surbraten with Elder and ChestnutsFor the Surbraten with elder and chestnuts, first roast the chestnuts. To do this, score the chestnuts... Saddle of Venison in Salt Crust with Wild Mushroom GoulashPreparation of the sauce: Cut bacon and vegetables into small cubes. Fry the bones with the bacon, then add...