Braised veal bird

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut the veal into pieces along the muscle strands. Wash the meat, dab dry and season with salt. Turn the meat in 5 tablespoons of flour and tap a little. Peel and chop the onions. Dice the bacon as well. Heat the lard in a roaster. Leave the bacon out and take it out.

2. 2

   Fry the birds in bacon fat until golden brown all around. Add onion, also fry briefly. Deglaze with 1/2 litre water, cover and stew for about 1 hour. After 30 minutes add another 1/2 litre of water and season with broth. For the spaetzle, stir 60 g fat until soft. Add eggs, 300 g flour, milk and salt while stirring. Boil up plenty of salted water. Put the dough in portions on a board. Use a long knife to scrape into the water as a spaetzle. Cook for about 5 minutes and put into cold water. Drain. Stir the remaining flour and sour cream until smooth. Take the bird out.

3. 3

   Put the dough in portions on a board. Use a long knife to scrape into the water as a spaetzle. Cook for about 5 minutes and put into cold water. Drain. Stir the remaining flour and sour cream until smooth. Take the bird out. Stir sour cream into the sauce, add lemon peel and bacon. Season to taste with salt and lemon juice. Add the bird again and boil up briefly. Heat the rest of the fat and toss the spaetzle briefly in it. Put on a plate. Serve the veal birds sprinkled with parsley. Serve garnished with lemon and parsley

4. 4

   Stir sour cream into the sauce, add lemon peel and bacon. Season to taste with salt and lemon juice. Add the bird again and boil up briefly. Heat the rest of the fat and toss the spaetzle briefly in it. Put on a plate. Serve the veal birds sprinkled with parsley. Serve garnished with lemon and parsley

Nutrition Facts

KCAL
1090 kcal

CARBS
77 g

FATS
51 g

PROTEINS
82 g