Stuffed Veal Pocket with Rice Pilaf

By: Chef Erica
Prairie Street Prime Resident Chef

Chef Erica’s Stuffed Veal Pocket with Rice Pilaf is a beautiful, decadent, and oh-so-simple dish that will wow your guests! Using Prairie Street Co’s Veal Breast Pocket - Bone In, this large and incharge cut comes to you pre-sliced to make stuffing easy. With its sweet and light flavor, this Stuffed Veal Pocket is ideal for any holiday or celebration.

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INGREDIENTS LIST FOR STUFFED VEAL POCKET WITH RICE PILAF

1 Prairie Street Veal Breast Pocket - Bone In

1 lb stuffing of choice (we used cooked rice pilaf with sauteed mushrooms)

2 tbsp dijon mustard

1 tbsp fresh parsley

1 cup kosher marsala wine

Kosher salt

Black pepper

Preparation

Preheat your oven to 375°F.

Start with your Veal Breast Pocket - Bone In in your roasting pan and fill both pockets with your stuffing of choice.

Once stuffed, spread your dijon mustard all over the top fat of the veal and then season with coarse kosher salt, ground black pepper, and chopped parsley.

To your pan, add the kosher marsala wine (or sweet kosher wine).

Cook

Place your stuffed veal breast in the preheated oven uncovered for approximately 90 minutes.

You will want to begin taking its internal temperature at about an hour in.

Plating

While the veal is resting, use the leftover juices in the pan to make a quick and delicious pan sauce by adding a touch more kosher wine.

Slice your Stuffed Veal Breast in approximately 1”-2” slices and serve on a large platter with the pan sauce drizzled over top.

Bete’avon!

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