Osso Bucco Stuffed Herb Crusted Veal Chop over Porcini and White Truffle Risotto with Brunello de Montalcino Sauce
By Philip Kane from Bonita Springs, FL

Ingredients:
1 center cut grain fed veal chop
1 cross cut grain fed veal shank
1 12in by 4in piece of caul fat
2 oz extra virgin olive oil
1 peeled carrot (chopped)
2 washed celery stalks (chopped)
1 sweet onion (chopped)
1 large leek (chopped and washed)
2 cloves of garlic (peeled)
1 sprig of rosemary
1 large sprig of thyme
1 bottle of Brunello de Montalcino
1 qt veal stock
Extra coarse sea salt and freshly cracked pepper
Fresh chervil and fresh chives

Veal Chop: 1 portion recipe

Procedure:
In a 10in sauce pan, Heat the olive oil until it smokes.  Then season the veal shank and place one side of it in the hot oil.  When it reaches a rich brown color turn it over and repeat on the other side, be careful with your heat, you don’t want to burn the fond.

Next remove the shank and add the carrot, celery, leak, garlic, and onion to the pan and gently sauté until lightly caramelized.

Then add half of the Brunello and all of the veal stock, put the shank back in the pan and cover it with a lid or tin foil, cook until the shank is fork tender all the way through.

When the shank is done remove it from the braising liquid and cool it in the fridge, keep reducing the liquid about 2/3 then strain through a cheese cloth lined chinoise.

When the shank has cooled, shred the meat with your fingers in medium size pieces and place in a mixing bowl then scoop out the bone marrow and mix it into the shredded veal gently (don’t tear up what you have shredded) and season to taste.

Next pick the herbs from their stems and chop them. In a mixing bowl, mix the chopped herbs with extra coarse sea salt and fresh cracked pepper.

Then take the veal chop and scrub the bone with steel wool removing any connective tissue.  Then lightly pound the chop to about 1/2 inch in thickness.

Next take your shredded veal mixture and place it in the center of the veal chop and roll it up then wrap it with the caul fat, keeping the bone in a vertical position, it should go around twice.

Then in a hot sauté pan sear the chop until golden brown and the fat is crisp.

Now crust the chop with your herb mixture and Place in a 350 degree oven to finish. When the veal comes out place it on a rack to rest about 5 min before slicing.

Then take your hot pan and deglaze it with about half of what is left of the brunello, reduce by 7/8 and add the reduced
braising liquid and reduce until it will coat the back of a spoon.

Slice and serve over the risotto keeping the bone attached and garnish with fresh chervil and fresh chives.

Risotto: 1 portion

Ingredients:
1/2 cup Arborio rice
2 oz extra virgin olive oil
2 cups chicken stock
1/2 cup white wine
1/4 lb diced Proscuitto di Parma
1 peeled and sliced garlic clove
1 peeled and chopped shallot
1 sliced fresh porcini mushroom [note: could substitute other fresh wild mushrooms]
1 medium sized white truffle  [note: could substitute frozen white truffle or an extra drizzle of truffle oil]
1 tsp white truffle oil
2 oz shredded Parmigano Reggiano
1 tbs butter
Sea salt and pepper to taste

Procedure:
In a sauté pan render the Proscuitto, and then add the olive oil, garlic, then the rice. Cook this for about 1 min then add the white wine and stir continuously. 

Next add the porcini and some chicken stock, continue stirring and adding chicken stock until rice is fully cooked.  When the rice is cooked take it from the heat and add the cheese, butter, and the truffle oil while stirring. Then if needed add salt and pepper to taste.

Place the risotto in the middle of a large shallow pasta bowl and with a truffle slicer slice half of the white truffle over the risotto.

Veal Scalopini Salad with Grilled Pancetta Wrapped Figs, Goat Cheese and Shitake Mushrooms

By Connie Deady. in Los Angeles, CA

Ingredients:
1 1/2 lb. Le Quebecois Grain Fed veal sirloin, thinly sliced & pounded into 16 pieces
8 oz. Goat Cheese, crumbled
4 large Shitake Mushrooms
4 oz. pancetta
8 large figs, sliced in half
20 large sage leaves, cut into 1/4 inch chiffonade
4 tbsp butter
1/4 cup olive oil

Ingredients For Dressing:
1/2 cup Fig infused Balsamic Vinegar
1 cup olive oil
pinch of salt & pepper
4 heads Belgian endive, separated
6 oz. Arugula

Method:

1. Wrap each fig half with pancetta and chill well about 30 minutes.

2. Quickly deep fry sage and drain on paper towel.

3. Lightly rub shitake mushrooms with oil and grill about 3 minutes on each side. Remove from grill and when cool julienne about 1/4″ pieces.

4. Grill pancetta wrapped figs about 3 minutes on each side and set aside.

5. Melt the 4 tablespoons of butter & oil together. Dredge veal medallions lightly in flour and saute about 2-3 minutes on each side. Remove from pan and deglaze pan with 2 oz. of the vinagrette, reduce until thickened and put veal and the sliced shitake mushrooms back in pan.  Toss to lightly coat.

Assembly:

1.  In bowl mix arugula & endive together and toss with vinaigrette.

2.  Divide salad onto four dinner plates. Sprinkle crumbled goat cheese on top of greens, then the sliced shitakes.

3.  Place 4 veal medallions on center of each plate.

4.  Arrange 4 figs around edges and finish with a sprinkling of fried sage on top of the veal.

ENJOY!

Braising is a surprisingly easy cooking technique that can be used to turn affordable cuts of meat into meltingly tender, succulent treats.  The basic idea is to slow roast a tougher cut of meat in a pot with a small amount of flavorful liquid until the connective tissue breaks down and melts into the sauce. 

The braised dish Americans are most familiar with is probably pot roast, but it is also often used for braised lamb shanks, Italian osso bucco, and short ribs.

Check out our Braising Liquid Recipes for some great options, all perfect for this technique.

Basic Braising Technique:

1.  Remove the meat from your refrigerator and let it come to room temperature.

2.  Dry off any surface moisture & season the meat with salt & pepper.

3.  Get a thin layer of oil in an oven-safe pot or Dutch oven very hot on the stove.

4.  Carefully lay the meat into the oil and sear it on all sides to develop a flavorful brown crust.

5.  Once all your meat has been seared on all sides, remove it from the pot and set aside.  Reduce the heat to low and add vegetables (often carrots, onions, and celery (aka mirepoix)).

6.  Sweat the vegetables (sauté to release their flavor and aroma, but not take on color) until soft.

7.  Deglaze the plan with a flavorful liquid or combination of liquids.  Commonly used liquids include alcohol (usually red wine, but some recipes may call for beer or fortified wines) and stock or broth.

8.  Gently scrape the bottom of your pan while simmering the liquid to release the flavorful browned bits.  Once the liquid has reduced somewhat, add any herbs (thyme, rosemary and bay leaves are popular choices).

9.  Return the meat to the pan, add the lid, and move it to the stove to slowly cook for several hours over low heat.  Alternatively, you could do your braising in a pressure cooker on the stovetop, which will cook your meat significantly faster. 

Good Meat Cuts for Braising:
Bellies
Cheeks
Ribs (particularly short ribs)
Roasts
Shanks and Osso Bucco

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Braised Short Ribs with Sautéed Rapini and Beans au Jus (Serves 6)

This is a perfect example of how slow braising can take an affordable cut of meat like the humble short rib and raise it to meteoric heights.  This braising liquid recipe uses both ultra-rich wine soaked vegetables and fresh un-soaked vegetables for a blend of intense and bright flavors.  Wrapping the short ribs in cheesecloth prior to braising helps keep them pristine for a magazine-worthy final presentation.

This recipe is long, and has many ingredients, but it is not difficult and the results are spectacular.

Drink Parings: Red Bordeaux or California Cabernet or Australian Shiraz

Ingredients:
2 1/2 lbs of Short Ribs (we particularly recommend Kobe beef short ribs).

Braising Liquid
1 cup Shallots, finely diced
1 + 1 1/2 cups Leeks, finely sliced
1 cup Celery, finely diced
1 + 2/3 cups Carrots, finely diced
1 + 1 cups of Onion, finely diced
6 sprigs of Fresh Parsley
6 + 3 Sprigs of Fresh Thyme
2 + 2 Bay Leaves
3 + 2 cloves of Garlic, skin on & crushed
1 bottle of Red Wine (Cabernet or Malbec)
¾ of a cup of AP Flour
5 cups White Veal Stock (how to make white veal stock)
Olive Oil
Canola or Grapeseed Oil for searing

Cheesecloth

Rapini Side Dish
1 bunch of rapini
½ clove of Garlic, minced

Plus: Stuben Beans au Jus

Directions:

1. Heat a little olive oil to a pot or dutch oven.  Add 1 cup each of all the vegetables, three cloves of garlic, two bay leaves and 6 sprigs each of the parsley and thyme.

2. Sweat the vegetables and herbs for 3-5 minutes until fragrant.

3. Add the entire bottle of red wine and bring to a simmer.

4. Let simmer for about 40-45 minutes, until the wine has reduced to a thick syrup consistency.

5. Trim any excess surface fat or sinew from the short ribs, but keep the large strips of integrated fat, which will melt into the braising liquid. Season them with salt and pepper.

6. Spread the flour out on a plate and coat each side of the short ribs, shaking off any excess flour.  Discard flour. 

7. In a separate frying pan heat canola or grapeseed oil over medium-high heat.  Add the short ribs and sear them on both of the bone-visible sides to develop a golden brown crust.  Depending on the size of your pan, you may have to sear in batches, just make sure to check the oil level after each batch to keep the fond from burning.

8. Preheat your oven to 325.

9. Once the wine has reduced to a syrup, add the additional cup of onion, 2 garlic cloves, 2 bay leaves, 3 sprigs of thyme, 2/3 cup of carrots, and 1 ½ cups of leeks.  Push the fresh vegetables down to make an even coating on top of the wine soaked veggies.

10. Cut the cheesecloth into a rough square a little bit larger than your pot.  Wet it with water, and lay it over the vegetables with the ends draped over the pot.

11. Nestle the short ribs in the pot on top of the cheesecloth in a single layer & fold the ends of the cheesecloth over to cover them.  Pour in the veal stock.

12. Cover the pot and bring the mixture to a simmer, then move to the oven to braise for 1 ½-2 hours until the short ribs are fork tender.

13. Remove the pot from the oven, unfold the cheesecloth and remove the short ribs.  Discard the cheesecloth.

14. Strain the braising liquid, and discard all the solids.

15. Let the liquid cool just until the fat rises to the surface. Skim off the fat.

16. Bring a large pot of salted water to a boil (the larger the better).  Trim the ends off the rapini and add it to the pot.

17. Make an ice water bath and have it standing by ready to shock the rapini once it’s cooked.

18. Blanch the rapini for 1-1 ½ minutes (depending on stem thickness).

19. Immediately plunge the rapini into your ice bath to stop the cooking process and set the color.

20. Put whole short ribs in a frying pan with the reserved braising liquid (about 1 cup per two short rib pieces), and simmer the liquid down to a glaze, basting occasionally.

21. Sweat the remaining half clove of diced garlic in olive oil until fragrant.  Add the rapini and sauté until  it is cooked through, but still has a crunch.

22. Fill individual bowls with the stuben beans, and top them with the glazed short ribs and rapini.  Pour any remaining reduced braising liquid over the top. Serve.

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This recipe works for as many or as few pieces of osso bucco that you care to put in your dutch oven. The great thing about veal osso bucco is that it comes individually vacuum sealed. So, simply take out the number of pieces that you want, and get started with the below how-to:

Basic Steps:
1. Pat the osso bucco dry.

2. Season the meat with salt and pepper.

3. Sear the meat for about 3 minutes on each side in a hot pan with a high temp oil, such as canola, peanut, grapeseed, or clarified butter. You’ll know the meat is seared when it releases easily from the pan and has a nice brown color. Searing the meat before braising carmelizes and adds texture.

4. Once seared, remove from pan.

5. Make the braising liquid.

6. Transfer braising pan to oven at 325 for about 3 hours, or until the meat is fork tender.

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Culinary Techniques

1. Remove from package and rinse in running water.

2. Add to a pot and cover with cold water.

3. Add a tablespoon of salt for each pound of sweetbreads. Bring water up to simmer.

4. As soon as it hits a simmer, turn the heat off. Let sit in water for 15 minutes.

5. Remove from water. Pat dry.

6. Wrap in saran wrap or towels. Weigh down. Ideally put between 2 sheet pans and put a couple of cans on top. Place in fridge overnight.

7. The membrane of the sweetbreads is slightly tough, and must be peeled. Peel the membrane like you would peel a roasted pepper.

8. Sear in high-temp oil over medium-heat until browned. Turn down the heat, empty the oil. Add butter. Baste the sweet breads in butter for about 5 minutes on medium-low heat.

Then, it’s time to finish them. Check out these veal sweetbread recipes for ideas and inspiration.

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These massive veal chops are great all by themselves, but they’re also really easy to stuff with ingredients like cheese, mushrooms, and vegetables.  For the below recipe we’ve used lobster mushrooms sauteed with thyme and shallots, but you could use any fresh, reconstituted dried, or thawed frozen mushroom.

Drink Pairings: Pinot Noir from New Zealand or Dolcetto from Piedmont

Ingredients: (Makes 1-2 servings)
1 Frenched Grain-Fed Veal Rib Chop
1 large Shallot, very finely minced
½ cup Wild Mushrooms, cubed (we used Lobster Mushrooms)
½ tsp Fresh Thyme, minced
1-2 thin slices of dry-cured Mangalitsa Ham (could substitute prosciutto)

Directions:
1. Preheat your oven to 350 degrees.

2. Heat a small amount of olive oil in a frying pan on the stove.  Add the shallot and sweat until translucent.

3. Add the mushroom cubes and thyme, increase the heat and sauté until the mushrooms are browned.

4. Remove the mushroom mixture from the stove and reserve.

5. Make an incision in the side of the veal chop. Cut about halfway through the chop and fold the two flaps apart to create a pocket.

6. Fill the pocket with the sautéed mushrooms and fold the chop closed around them.

7. Wrap the chop in mangalitsa ham, and tie it with butcher’s twine wrapped around the entire length of the chop (except the bone).

8. Get a thin layer of oil hot in a cast iron skillet and carefully lay in the veal chop.

9. Sear the chop on the top and bottom to develop a nice crust.

10. Move the skillet to the stove and roast the chop to your desired level of doneness (about 15 minutes for rare/medium rare).

11. Remove the chop from the skillet, cover it with foil, and let the it rest for ten minutes.

12. Snip the butcher’s twine and carefully unwind it from the chop without tearing the ham.

13. Serve whole or sliced.

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Mangalitsa Pork Recipes
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Herb Roasted Loin of Veal, Layed Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweet Bread and Parsnip Chips
By David Fritsche from Jumeirah Essex House in New York City, New York

Ingredients: (Serves 4)
32 oz Veal Loin
1 tbsp Chopped Parsley
1 tbsp Chopped Chive
0.5 tbsp Chopped Thyme
2 tbsp Fresh Butter
Salt and Pepper
Olive Oil

Preparation:
- Cut the veal into 8oz portions
- Chop all the herbs really fine
- Pan fry the veal medallions in olive oil to your liking
- Finish them with fresh butter, remove from the pan and roll it in the fresh chopped herbs

Layered Potatoes with Braised Veal

Ingredients for the Potatoes:
4 pc Large Idaho Potatoes
1 lbs Clarified Butter
1/2 clove Fresh Garlic
2 Thyme Sprigs
1 Bay Leaf
1/2 cup Chicken stock
Salt, Pepper

Ingredients for the Braised Veal:
2 pc Veal Osso Bucco
1/2 Carrot
1 Celery Stick
1 Small Spanish Onion
1 Thyme Sprig
1 qt Brown Veal Stock
1 ts Tomato Paste
1/2 Green Garden Leek
1 cup Red Wine

Preparation for the Braised Veal:
- Pan sear the osso bucco
- Add the mire poix and roast with the osso bucco until light brown
- Add the tomato paste and let it caramelize
- Deglaze with the red wine and reduce by half
- Add the brown veal stock, bring to boil and add the herbs
- Cover the pan and braise in the oven at 325 degrees till nice and tender
- Cool down in the braising liquid to preserve the meat’s flavor and keep it from drying out
- Once cold remove the osso bucco from the liquid and remove fat and bone, flake the meat into small pieces
- Add 2 tsp of the braising liquid

Preparation for the Confit Potatoes:
- Heat up the butter with the garlic, thyme, bay leaf and chicken stock to 212 degrees
- Peel the potatoes and cut them into 1/4″ discs
- Simmer the sliced potatoes in the butter really gently until they are cooked  3/4th of the way.
- Once cooked, remove from butter and sear in hot pan for some color
- Then layer 3 slices of potatoes and braised veal on top of each other and reheat in the oven at 350 degrees
- Strain the braising liquid through a fine strainer and reduce it on the stove to use as the sauce

Creamy Salsify with Pan Fried Sweet Bread Ingredients:
1 lb Fresh Salsify
1 oz Flour
1 Lemon
1 Bay leaf
1 Thyme Sprig
1 qt Vegetable stock
1 tbsp Fresh Chopped Parsley
1 pc Cooked Sweetbread
1 tsp Whipped Cream

Preparation
- Peel the salsify and put them right away in water in lemon juice to keep them from turning black.
- Mix the flour with vegetable stock and bring to boil on the stove
- Add the lemon, bay leaf, thyme, and salt
- Cook the salsify till tender in the liquid
- Strain and keep some liquid to reheat
- Finish with some fresh butter, chopped parsley and whipped cream
- Slice the cooked sweetbreads into medallions and season with salt and pepper
- Turn them in flour and pan sear them until golden brown in hot pan

Parsnip Crisp Ingredients:
1 Large Parsnip
1 cup Milk
Fleur de Sel
Truffle Oil

Preparation:
- Peel the parsnips
- Slice them really fine
- Soak them in milk for about an hour
- Dry and fry them in 325 degree hot oil
- Finish with fleur de sel and a little truffle oil

Assembly of the Plate:
- Place the herb roasted veal medallion on top of the confit potatoes and garnish it with the truffle parsnip chips
- Arrange the creamy salsify on the plate with pan seared sweet bread on top and sprinkle it with some fleur de sel
- Use the reduced braising liquid as the sauce

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Root & Rhizome Recipes
Fresh Herb Recipes
Offal Recipes

Mire Poix & Tomato Paste Braising Liquid

i. Add 1.5 cups mire poix to dutch oven stirring occasionally, until caramelized
ii. Add a teaspoon of tomato paste, stir into mire poix and cook for a couple minutes
iii. Add cup of red wine
iv. Scrape the pan to release the fond
v. Reduce liquid by half to three-quarters, or until the liquid is thick.
vi. Once the braising liquid is thick, return osso bucco to pan. Rub the osso bucco in the liquid, then flip it over, rub the other side in the liquid and let sit.
vii. Add simmering stock to the braising pan. Add enough stock to cover meat half-way or you can cover the meat completely, depending on how much liquid you want in the final dish.

Port & Red Wine Braising Liquid
i. Add a tablespoon of butter to the dutch oven
ii. Add a sliced onion and cook on high until browned
iii. Deglaze with cup each of port and red wine
iv. Reduce by ¼
v. Add 1 bay leaf and a couple sprigs of fresh thyme
vi. Return the meat to the pan
vii. Add 2 cups of simmering demi-glace

Classic Italian Braising Liquid

i. Add 1 cup mire poix, 3 whole garlic cloves and ¼ leeks
ii. Sweat the vegetables, but do not caramelize.
iii. Add 1 large sprig each of thyme and rosemary
iv. Add half-bottle of red wine (Brunello)
v. Add quart of simmering veal stock
vi. Do not reduce.

Garlic & Tomatoes Braising Liquid
i. Add 1.5 cups mire poix and 2 minced cloves garlic. Brown slightly.
ii. Deglaze with 1.5 cups of red wine
iii. Add a sprig each of rosemary and thyme
iv. Add 2 large cubed roma tomatoes
v. Reduce to cook down the tomatoes and until the liquid thickens a bit.

Coconut Milk Braising Liquid

i. Add ½ cup onion and 3 tablespoons each of garlic, jalapeno and ginger. Sweat.
ii. Add 8 oz. coconut milk & 24 oz. chicken stock

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By Dean A. Thomas CEC CCE from Dean A. Thomas CEC CCE Lakeside, CA

INGREDIENTS:
Spring Braise en Croûte
1.5 LBS Le Quebecois Grain Fed Veal Breast; sinew removed and cut into 3oz. strips
3 oz. Butter, clarified (how to clarify butter)
2 qts. White Veal Stock
1 Onion Piqué of onion, clove and bay leaf
1 Leek, white part only, large dice
4 stems Parsley
2 sprigs English Thyme
½ cup Carrot, spring small, sliced ¼-inch
½ cup Turnip, small dice
2 dozen White Pearl Onions, peeled with nub attached
1 oz. Clarified Butter
3 oz. A.P. Flour
3 oz. Whole Butter
6 oz. White Mushroom trimmings, coarse chopped
4 oz. Heavy Cream
To taste Sea Salt & White Pepper
8 each Puff Pastry Dough, cut into 4-inch rounds with egg wash

Veal-Morel Crepenette
1 cup Swiss chard, greens only, stem removed, cut chiffonade, sautéed & chilled
1 cup Morel Mushrooms, sliced, sautéed
1 cup White Onion, cut into strips, caramelized, chilled
1 tsp. Garlic clove, germ removed, minced
2 oz. Butter, clarified
1 lb. Veal Breast meat, trimmed of sinew, diced in large cubes @32F degrees
1 tsp. Sea Salt
Pinch Smoked Paprika
Pinch Crushed Red Pepper
1/8 tsp. Quebec Maple Sugar
¼ tsp. Parsley
1/8 tsp. Thyme
1/8 tsp. Harissa paste
1 tbsp. Water
½ lb. Caul Fat to wrap forcemeat into timbale form
4 heads Belgian Endive, quartered, braised in white veal stock above
2 each Winesap Apples, peeled and cored, cut into eighths and braised with endive

Veal Loin & Liver, Apple Cider Liqueur-Mustard Pan Sauce
8-1oz. Le Quebecois Grain Fed Veal Liver, trimmed, sliced thick in a diameter smaller than the loin medallion
1oz. Clarified Butter
8-3 oz. Le Quebecois Grain Fed Veal Loin Medallions, trimmed, slightly pounded
1 oz Butter, clarified
½ cup Seasoned Flour for dredging
4oz. “Neige”, an Apple Cider Liqueur product from Quebec
2 oz. Dijon Mustard
1 tbsp. Fresh Lemon juice
3 oz. Reduced Veal Demi-Glace
2 tsp Flat Leaf Parsley, finely chopped
2 tbsp. Whole Butter

Portabella and Potato Hash
5 Cups Idaho Potatoes small dice, roasted
3 Cups Portabella mushrooms, small dice, gills removed
1 Cups Red Bell Peppers, small dice
1/2 Cup Vidalia Onion, small dice
1/3 Cup Shallots, small dice
1/4 Cup Leeks, small dice, white only, washed
3 oz Blended Oil (2oz + 1oz)
1oz Unsalted Butter
2 tbsp Kosher Salt
1 tsp Black Pepper

Method of Preparation:

For the Spring Braise en Croûte:

 1.  Using a Dutch oven, begin by sautéing the Le Quebecois Grain Fed Veal in the clarified butter lightly, controlling the heat so as to not brown the veal.
2.  Add the white veal stock, onion piqué, leek, parsley and thyme. Cover and slowly braise for approximately 45 minutes until veal is tender.
3.  Remove the veal from the liquid, reserve and strain liquid. Place the veal into individual 8oz. copper saucepans or earthenware presentation dishes; reserve.
4.  Using the Dutch oven, lightly sauté the carrot, turnip and pearl onions in the butter, do not let them brown.
5.  Add the white veal stock once again and simmer until vegetables are slightly tender. Strain vegetables from liquid and place into the individual serving dishes with the veal. Continue to simmer the white veal stock, slowly reducing.
6.  In a separate saucepot, mix the 3oz each of flour and butter, cooking to form a white roux.  Thicken the stock and the roux by adding white mushroom trimmings and the heavy cream.  Simmer for 15-20 minutes.  Finely strain the finished veloute sauce over braised veal and vegetables into the individual serving dishes; allow to cool for 15 minutes.
7.  Brush the outer edge of the oven dish with egg wash and place the circle round of puff dough over the dish. Trim edges, brush with egg wash and scrape lightly in a crosshatch pattern with a fork for a baked on design.
8.  Bake at 350F degrees for 45 minutes for service.

For the Crepenette:

1.  Quickly sauté the Swiss chard in a small amount of butter; remove from pan and cool in a large stainless steel mixing bowl.
2.  Continue sautéing the morel mushrooms in butter to remove any liquid; add to the Swiss chard bowl to cool.
3.  Sauté the onion strips in the remaining butter, stir often and allow the onions to caramelize until sweet and dark in color. At the end, add the minced garlic and sweat for 1-2 minutes.
4.  Add to the chard-morel mix and cool. In a cold stainless steel mixing bowl, add the veal and toss with  sea salt, paprika, red pepper flakes, Quebec maple sugar, parsley, thyme and harissa paste.
5.  Using a grinder with a ¼’ die, grind the veal mixture twice through the grinder. Add mixture to the sautéed chard, morels and onion; add the tablespoon of water and mix thoroughly to bind together. Lay out the caul fat over a small four-ounce timbale; stuff with the crepenette mixture and wrap up the caul fat to seal trimming off excess. Remove from timbale and mold slightly into shape.
6.  Sauté until caramelized and golden brown, reserve for complete carry over temperature to medium doneness.
7.  Serve with quartered Belgian endive spears braised in white veal stock. Season with salt & pepper.

For the Sauté:

1.  Using a preheated, 14-inch sauté pan, quickly sear the veal liver medallions on each side in clarified butter, leaving medium rare in temperature. Remove from pan; reserve in warm dish.
2.  Dredge the veal loin medallions in the seasoned flour.
3.  Using the clarified butter sear golden brown on each side turning only once. Remove; reserve in warm dish.
4.  Deglaze the pan with “Neige”. Add Dijon mustard, lemon juice, demi glace and reduce for 3-4 minutes.
5.  Reduce heat. Replace the veal medallions into the sauce; add parsley and finish with butter to shine and richen the final touch.

For Presentation & Service:

1.  On a warm rectangle service plate, place the Spring Braise en Croûte on the left.
2.  For the Sauté, center the veal loin topped with the liver medallion and sauce.
3.  To the right, place the braised endive spears and winesap apple wedges; top with the crepenette.

Bon Appetit!