Veal bird with caper sauce

Name: Veal bird with caper sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 veal shank (approx. 1200 g net; bones already removed by the butcher); 100 g streaky smoked bacon; 2 Onions; 2 TABLESPOONS clarified butter; 75 g Flour; 1 l Vegetable broth (instant); 300 g Carrots; 25 g Capers; 125 g Schmand; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Butter or margarine; 300 g Long grain rice; 100 g frozen young peas; 1/2 bunch Parsley; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 veal shank (approx. 1200 g net; bones already removed by the butcher)
100 g streaky smoked bacon
2 Onions
2 TABLESPOONS clarified butter
75 g Flour
1 l Vegetable broth (instant)
300 g Carrots
25 g Capers
125 g Schmand
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Butter or margarine
300 g Long grain rice
100 g frozen young peas
1/2 bunch Parsley
7-10 Tbsp Parsley

Directions

1
Wash the meat, dab dry. Cut into longish pieces along the muscle strands. Then cut into larger cubes. Dice the bacon. Peel and dice the onions. Heat the lard in a roaster, leave the bacon out and take it out.
2
Fry the meat in hot fat while turning. Add the onions and fry. Add bacon again. Dust with 40 g flour, sauté while stirring until golden brown and deglaze with half the stock. Cover and stew for about 1 hour. In the meantime peel, wash and slice the carrots. After 30 minutes of cooking time pour on the remaining stock. Stir in carrots and capers 15 minutes before the end of the cooking time. Whisk sour cream and remaining flour and stir in. Bring to the boil again while stirring. Season to taste with lemon juice, salt and pepper.
3
After 30 minutes of cooking time pour on the remaining stock. Stir in carrots and capers 15 minutes before the end of the cooking time. Whisk sour cream and remaining flour and stir in. Bring to the boil again while stirring. Season to taste with lemon juice, salt and pepper. Meanwhile fry the rice in 20 g fat. Pour in approx. 600 ml boiling salted water, bring to the boil and let it swell at low heat for approx. 20 minutes. Stir in the peas 5 minutes before the end of the cooking time. In the meantime wash parsley, dab dry and chop finely. Serve the veal bird in a terrine sprinkled with parsley and garnished with parsley leaves. Add pea rice in a small bowl
4
Meanwhile fry the rice in 20 g fat. Pour in approx. 600 ml boiling salted water, bring to the boil and let it swell at low heat for approx. 20 minutes. Stir in the peas 5 minutes before the end of the cooking time. In the meantime wash parsley, dab dry and chop finely. Serve the veal bird in a terrine sprinkled with parsley and garnished with parsley leaves. Add pea rice in a small bowl