How to make veal morsels with bacon, ingredients and detailed preparation procedure to follow, for a tasty juniper flavored recipe.
Ingredients for 4 people
- 600 gr of veal pulp
- 70 g of bacon cut into a single slice
- 30 g of butter
- 3 tablespoons of extra virgin olive oil
- 20 gr of juniper berries
- half a glass of white wine
- 1 bay leaf
- 1 sage leaf
- 1 small ladle of broth
- 1 shallot
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- 300 gr of mushrooms
- 1 bunch of parsley
- 1 clove of garlic
- salt
- pepper
How to cook veal morsels with bacon
Prepare the veal meat divided into cubes of about 3 centimeters on each side, cut the bacon into cubes, peel the shallots and chop it carefully.
Prepare a bunch of laurel and sage, with a sprig of parsley, to be tied together with kitchen string.
Brown the meat in a pan, prepared anointed with butter and a spoonful of hot oil, salt and pepper it browning, then drain and keep warm enclosed between two bowls.
Put the shallots in the same pan together with the bacon, browning them on a low heat until the shallots wilt and lightly brown the bacon, then add the juniper berries, letting them brown for a minute.
Pour the white wine into the mixture, evaporating it keeping the heat alive, then add the bay leaf, sage and parsley with the meat cubes, covering everything with the broth, salt and pepper bringing to a boil and continuing cooking over medium heat with the pan uncovered for further 30 minutes.
Clean the mushrooms well, passing them under running water, dry them and cut them into slices, browning them for 3 minutes in a pan with oil and garlic, add the parsley and add them to the veal morsels with bacon before finishing cooking.
