Stuffed Veal Birds

Stuffed Veal Birds


1 lb. Cedar Springs Veal Scaloppini, pounded out
1 cup finely chopped country ham
1 cup cooked, garlic sausage
1 small, finely chopped onion
3 large finely chopped celery sticks
¼ cup finely chopped parsley
1 egg
6-7 shredded/chopped hamburger buns (white)
1 button finely chopped garlic
¼ tsp Espelette Basque red pepper or other good quality red pepper
1½ cup chicken stock
1 cup white wine
½ pound whole button mushrooms
(use 1 can, if not buying fresh)

Directions for Stuffing

  1. In a mixing bowl, fold together: ham, garlic sausage, onion, chopped celery, parsley, egg, shredded hamburger bun, garlic, and red pepper.
  2. Use ½ cup chicken stock as needed to make it all stick together.

Directions for Veal Birds

  1. Wrap the veal securely around 2 heaping tablespoons of stuffing and tie with thin string or keep securely closed with toothpicks.
  2. Flour the birds and brown in a heavy pot in olive oil and butter.
  3. Remove birds and deglaze the pan with 1 cup white wine, then add 1 cup chicken stock and mushrooms.
  4. Add back the birds and simmer this covered for 45 minutes at low heat.

Recipe Provided by Mountain States Rancher, Pierre Carricaburu

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