I accidentally bought Veal, I thought I was buying venison but when it arrived it my house, it was veal! So last night was my first time cooking with veal!
I treat it just like I would a steak really, they were quite thick in portion and so I seared them on a high heat for 3 mins each side and set to rest.
To accompany the Veal I made a port and red currant reduction (400ml port, 100ml grape juice, 2tbsp red currant jam left to simmer for an hour, or until thick), roast parsnips and a black pudding and garlic potato hash.
A filling hearty meal. However, don’t freeze garlic mash potato, when it defrosts the consistency is not pleasant!!!!