Ask a good local butcher for the English, pink, free-range veal which you need for this recipe.
Ingredients
- 4 tbsp butter
- 4x 200 g7 oz veal chops
- 50 bacon lardons, finely chopped
- 24 baby peeled onions, finely chopped
- 2 thyme sprigs, leaves picked
- 1 glass of Madeira
- 1 /2 glass of red wine
- 240 ml8½ fl oz chicken stock
- 50 g1¾ oz morel mushrooms, re-hydrated in hot water
- 1 tbsp plain (all-purpose) flour
- Sea salt and freshly ground black pepper
Method: How to make Chop of English rose veal
Heat a heavy pan and drop in a thumb-sized lump of butter. Season the chops with salt and pepper and brown them on both sides for two minutes a side.
Remove the chops from the pan and put them to one side, then add the bacon and baby onions to the pan. Add the thyme leaves and cook over a medium heat to caramelise the onions.
Deglaze the pan with the Madeira, then add the wine and chicken stock and cook down for five minutes. Add the morels and a splash of the morel liquor.
Now return the chops to the pan and cook them for 3 minutes, spooning the juice over them the whole time. Remove the chops and put to one side to rest.
Reduce the sauce to the desired consistency. To finish the sauce, rub a couple of small knobs of butter into the flour, then stir in until dissolved.
Serve with some seriously rich mashed potatoes.
