Summary

Ingredients

• 2 kg roast veal from the nuts
• 4 tablespoon oil
• 1 pinch allspice, ground
• 1 clove (s)
• 1 bay leaf
• 100 ml port wine
• 200 ml veal stock
• 500 g shallot (s)
• 500 g chanterelles, fresh or canned
• 1 clove garlic
• 2 tablespoon olive oil
• 150 g crème fraîche
• 1 tablespoon vinegar (white wine vinegar)
• 1 tablespoon sauce thickener, light or mixed corn starch
• salt and pepper
• sugar

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Instructions

1. Salt and pepper the roast veal. Heat the oil in a large saucepan and fry the roast in it until golden brown. Add allspice, clove and bay leaf, deglaze with port wine and stock, season with salt and pepper and simmer in a closed saucepan over a mild heat for 2 hours. Peel and halve shallots and add after 1 hour.
2. Clean or drain the chanterelles and peel the garlic. Heat the olive oil in a pan and fry the chanterelles for 2 minutes. Squeeze the garlic and add the crème fraiche. Season with salt, pepper, a pinch of sugar and vinegar.
3. Remove the roast, wrap it in foil and let it rest.
4. In the meantime, stir the chanterelles and sauce thickener into the meat stock and bring to the boil. Unwrap the roast from the foil and cut across the grain.
5. Ribbon noodles and salad go well with it.