Knuckle of veal with chanterelles
DIFFICULTY
easy
easy
RATING
COOK TIME
105 mins
105 mins
TOTAL TIME
105 mins
105 mins
Ingredients
Servings:
4
- 2 Knuckle of veal (à 1,2 kg)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 400 g Chanterelles
- 2 small onions
- 20 g Butter or margarine
- 2 TABLESPOONS Madeira or dry red wine
- 1 1/2 (each 200 g) Cup of whipped cream
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp Parsley
Directions
- 1
Wash the veal knuckles, dab dry and brush with oil. Rub with salt and pepper. Put them on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours.
- 2
Sprinkle with gravy from time to time. Clean and wash the chanterelles and quarter large mushrooms. Peel and quarter onions. Heat the fat in a pan. Fry the onions in it until transparent. Add chanterelles and fry them.
- 3
Deglaze with Madeira, add cream. Boil down a little. Stir in the sauce thickener, bring to the boil again briefly and season with salt and pepper. Take the knuckles out of the oven and let them rest for a while.
- 4
Arrange on a plate with chanterelle cream. Garnish with parsley. Dumplings taste good with it.
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