Roasted Veal With Wild Berry, Cider and Thyme Buerre Blanc
1 boneless rolled veal loin roast*, (3 to
3-1/2 pounds)
1/2 teaspoon
1 tablespoon
Sauce:
1/2 cup butter or margarine
1-1/4 pound blackberries or other berries (3-3/4 cups)
4 shallots, diced or 1/2 cup minced onion
1 tablespoon fresh thyme leaves
2 cups Martinelli's Cider or Apple Juice
2 tablespoons flour
1/2 cup heavy cream
Sprinkle veal with pepper and fresh thyme. Place in roasting pan and roast at 325 degrees for 20 to 26 minutes a pound (1 to 1-1/4 hours for a 3-pound roast), or until meat thermometer registers 155 degrees in center. Tent roast with foil and let stand 15 minutes before slicing. Serve with Sauce (recipe follows).
Sauce: Melt 1/4 cup butter in large saucepan, let cool slightly and skim of milk solids that collect. Add 3 cups berries, the shallots and thyme to butter in saucepan and boil for 5 minutes or until berries are soft and falling apart. Pour Cider into pan and boil, scraping sides and bottom, until sauce is reduced to about 2-1/2 cups, about 10 minutes. Strain into measuring cup. Add water if necessary to get 1-1/2 cups. Melt remaining 1/4 cup butter in saucepan, stir in flour, then gradually whisk in cream and hot cider-berry mixture. Cook, stirring until sauce comes to a boil and is thickened. Stir in 3/4 cup whole berries. Season with salt and pepper to taste if desired. Makes 2 cups.
*You can also use a 3-1/2 - 4-1/2 pound rolled veal sirloin tip roast; it is a shorter, wider shape. so roasting time will increase to 1-1/2 - 2-1/2 hours.
Serves 6-8.
John Offerdahl, The Brown Palace Hotel, Denver, CO |
