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Category: Entrée

Title: Veal Strudel with Sauce Magritte


3 oz lean quality smoked bacon finely diced
1 lb ground veal
½ lb mushrooms finely chopped
2 cloves fresh garlic, minced
1 medium onion, finely diced
1 c Pinot Noir (preferably Stoller)
1 package phyllo dough (thawed)
melted butter

4 c veal stock or beef stock reduced to 2 cups
½ finely diced shallot
3 peppercorns
½ c Stoller Pinot Noir
2 T verjus (juice squeezed from green grapes available in specialty markets)
½ c fresh raspberries or marionberries (frozen will work)
½ c fresh black cherries (diced will work)
arrowroot or cornstarch slurry (1 tablespoon in one quarter cup water)


1. Saute the bacon to release some fat. Add the onions and garlic and fry until they just begin to glaze. Add the veal and sauté, stirring to break up the clumps. When it starts to turn brown, add the wine. Keep stirring, you want it to be crumbly.
2. Cook until it turns uniformly brown. Drain off the liquid into another pan and continue to reduce it until there are only a few tablespoons left. Add the meat back in and stir to coat with the reduced juices. Take off the heat and allow to cool.
3. The sauce will require some quality stock. Best to make your own following a recipe in any book, but if you used canned, be sure it is unsalted. Simmer the shallot in a sauce pan with Pinot, Verjus and peppercorns. Cook until the liquid has evaporated.
4. Add the stock and simmer gently for about 15 minutes until it develops a glass.
5. Add berries. Then cover and continue to simmer for 15 minutes. Strain. Return to heat and thicken with the slurry until the sauce coats a spoon.
6. Over very low heat with a wire whisk, beat in 3 tablespoons of softened butter. Salt to taste and keep warm.
7. Place one sheet of phyllo dough on a cutting board on a sheet of plastic wrap and brush with melted butter. Do so for 7 more until you have 8 sheets total. Do not butter the last one.
8. Spoon on filling in a line along the bottom edge of the dough. Fold in the sides to one half to 3 quarters of an inch and roll up the dough until you get a compact cylinder.
9. Seal the edge with butter. Place on cooked sheet seam side down, brush outside with butter, dust with white sesame seeds and bake at 450 degrees in a conventional oven for 15 minutes or until golden brown.
10. Allow to sit for a couple of minutes to set up and then slice on the bias and serve with the sauce.


Prepared for Stoller Vineyards, Dayton, Oregonby Chef Richard Gehrts of Red Hills Provincial Dining in Dundee, Oregon.





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