Veal Stew:
3 pounds of cubed Québec Milk-Fed Veal Butt ( 1 inch by 1 inch )
2 peeled white onions
2 peeled carrots
1 head of garlic
2 branches of thyme
2 cups of white wine
5 cups of veal stock
3 cups of wild mushroom
2 cups of baby pearl onions
Mash Potatoes with Tournevent “Chèvre Noir” Goat Cheddar Cheese:
10 peeled Yukon Gold Potatoes
3 cups of grated Tournevent goat cheddar cheese (Chèvre Noir)
1 cup of butter (room temperature)
Half of cup of 35 % cream (warm)
Gremolata Garnish:
Zest from 2 lemons
2 cloves of garlic
1 teaspon of fresh rosemary
1 teaspon of fresh thyme
2 Tablespoons of olive oil
Salt and pepper to taste
For Veal Stew:
Season the veal cubes with salt and pepper in pan. Sear the meat until it is golden in color. Remove the veal from pan. Cut the carrots and onions and add to the pan. Add the garlic and thyme. Cook vegetables and herbs until sweated and add the 2 cups of white wine and reduce by half. Add the seared veal cubes and the veal stock. Bring to a simmer, cover and bake in the oven for an hour and a half at 325 F or until the meat is tender.
For Mashed Potatoes:
Add the potatoes to a pot of cold water. The water should be 2 inches above the potatoes. Simmer the potatoes until they are cooked. Strain and let the potatoes steam until they seem to be dry. Mash the potatoes, and then add the warm cream and the cubes of the softened butter. Season with salt and pepper and serve.
For Gemolata Garnish:
Chop the zest of lemons, the herbs and garlic. Mix well. Add the Olive oil. Season.
** Tournevent goat cheese and Québec Milk-Fed Veal can be purchased at Whole Foods and other specialty grocery/food and beverage stores in the Midwest. For listings of specific stores visit the Québec is Cooking! Website