Larded Veal Veal

Cut the bacon into not too thin strips, freeze briefly if necessary and lard the veal with a larding needle or a sharp knife. Cut root vegetables and onions into small pieces, if desired cut some vegetables into sticks and lard the veal with them. Season the veggies with salt, pepper, mustard and garlic and fry them in hot oil. Take out again. Roast the root vegetables and the bones briefly in the frying residue. Add bay leaves, onions and leeks later and fry as well. Add Vögerl again and steam in the hot oven at 190 °C for approx. 2 hours until tender, basting frequently with beef broth or water in its own juices. Remove meat, wrap in foil and keep warm. Strain the sauce and let it boil down. If desired, thicken with a little cornstarch stirred in. Season to taste and serve the Vögerl with the sauce. Garnish recommendation: fried mushrooms, boiled vegetables, spaetzle, rice, noodles and potato side dishes.

Related Recipes:

Involtini with Chili Veal Sausage Meat FillingFor the involtini with chili veal stuffing, first remove the veal cutlets from the refrigerator in time for... Stuffed Veal BreastIf the veal breast is not yet undercut, make an incision on the narrow side so that it can be stuffed. Wash... Veal Medallions with Veal KidneySalt and pepper the well-cleaned veal medallions and tie them into shape with kitchen twine. Sear in hot olive... Fish Scallop Soup À La SacherPut a pot of cold water, add washed carcasses and head. Add spices, halved onion, root vegetables and a strong... Veal Medallions with Bavaria Blue SauceRemove the skin and sinews from the veal fillet and cut 8 immediately large medallions from it. Heat 30 g... Pink Veal Fillet with Fried Egg Noodles and Tiger PrawnsBlanch the Chinese egg noodles. Remove the shell from the Tiger Prawns, clean them and cut them in half... Steamed Catfish From the Spice Broth with Root VegetablesPasta dishes are always a good idea! For the root vegetables, peel the carrots and the parsley root. Clean the... Grandmother’s Veal Cream RagoutBring plenty of water to the boil. Add the sauted onions and blanch for one minute. Drain and cool. Cut off... Roast Venison with Napkin Dumplings and Red CabbageSeason roast venison (approx. 1 to 1.5 kg) all over with salt, pepper and game spices. In a Reindl oil heat... Braised Veal Shank with White Onion Sauce and SparrowsBraised veal shank: Season the veal shank with salt and pepper and fry it in hot clarified butter. Roughly...