Veal Roast w/ Sour Cherries – Telyatina s Vishnani
Categories: Ukrainian, Slavic, Fruit, Meat, Ethnic, Fruit, Main dish
Yield: 6 servings
4 lb Veal boneless rolled & tied
2 c Sour cherries pitted
1 c Syrup of sour cherries
1 ½ c Chicken stock
½ c Madeira wine
4 tb Butter softened
½ ea Lemon
1 tb Orange zesy
1/4 ts Cinnamon ground
1/4 ts Cloves ground
1/4 ts Cardamom
Pre-heat ovent to 400 deg-F.
Cut 1/2″deep slits in roast & insert a cherry into each slit.
Rub veal roast with lemon as your squeeze it.
Sprinkle roast with salt & pepper to taste.
Rub with softened butter.
Place into a roasting pan.
Add stock, remaining cherries & syrup.
Cover with aluminum foil tent.
Roast for 30 mins.
Baste at 15 mins.
Remove tent from meat.
Continue to roast & baste for another 45-55 mins.
Remove roast from pan & allow to cool for 10 mins.
Meanwhile bring pan juices to a boil.
Add some stock, orange zest, Madeira, cloves, cinnamon, & cardamom.
Season to taste with salt & pepper.
Cook until reduced by 1/3.
Serve over sliced veal.
ORIGIN: Dr. Magdalena Larin, Kherson, Ukraine, circa 1998