Grain-fed veal cheek and sweetbreads, purée of parsley root and Maitake mushrooms, à la Mitoyen

Grain-fed veal cheek and sweetbreads, purée of parsley root and Maitake mushrooms, à la Mitoyen
  • 4 servings
  • 2:00 Preparation
  • 1:30 Cooking
  • 3:30 Total Time

Ingredients

Add all
  • grain-fed veal cheeks

  • 4

    grain-fed veal cheeks

  • freshly ground salt and pepper

  • 3 Tbsp.
    (45 mL)

    sunflower oil

  • 1

    onion, diced

  • 1

    carrot, diced

  • 1

    leek, white portion only, diced

  • 2

    celery, diced

  • 1

    thyme

  • 2

    cloves of garlic, chopped

  • 2/3 cup
    (170 mL)

    white wine

  • 2 cups
    (500 mL)

    veal stock

Preparation

Preheat oven to 160°C (325°F).

Season the grain-fed veal cheeks with salt and pepper. Heat oil in a skillet over medium-high heat and brown the cheeks on all sides. Add onion, carrots, leaks and celery. Season with salt and pepper. Sweat the mixture, stirring for 15 minutes. Add thyme, garlic and veal cheeks. Add white wine, and enough veal stock to just cover the cheeks.

Cover and bake for 1 1/2 hours, then remove the cheeks.

Strain the liquid and skim off fat. Pour the liquid into a saucepan, heat and reduce by half. Transfer the veal cheeks into the reduced liquid. Keep warm.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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