Veal Grilled with Walnuts
created by Challenger Kyoko Kagata
Battle Veal
reverse-engineered by David J Rust

Ingredients:

Steps

1. Trim and season the rack of ribs.

2. In a skillet over medium-high heat, brown the rack of veal in the clarified butter.

3. When the rack is browned, press the roasted walnuts over the meat, covering every surface, save for the exposed bones. (To roast the walnuts yourself, simply place them on a cookie sheet into a 300 degree oven for about 12 minutes. When smelling lightly of nuts, chop them up.)

4. Place the butter, thyme and bay leaves in the bottom of a cassarole dish. Lay the walnut-covered rack over these herbs and lay the two halves of the garlic bulb on either side. Place in a 275 degree oven and roast for 30-45 minutes or until an internal thermometer reads 145 degrees farenheit. Be sure to base the roast with its own juices every 10 minutes.

5. Remove and present the walnut rack of veal on a platter with a garnish of roasted chestnuts.

Serves 6 as a large entree.

Cooking Notes:

I find cooking with veal to be problematical. The conditions that the animals are raised in are usually quite cruel and inhumane. However, if you can find -as I did- a rancher or farmer who raises free-range veal, this will alleviate most of these problems. Sleepy Cat Farms in Minnesota is one of these places. Now, the meat will not be as tender if it is raised free-range. The best way to infuse the tenderness into the meat, is to soak it, in the refrigerator, for 4-6 hours in heavy cream. Make sure that the veal is completely covered in the cream. When it is done, simply pat it dry and discard the liquid.