Rack of Veal with redcurrant cider gravy
Delicious Rack of Veal with redcurrant cider gravy, served with roasted pumpkin, potatoes, and green beans. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.australianveal.com.au.
Cooking tools:
- Roasting pan
- Fine-mesh sieve
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Aluminum foil
- Plate
- Serving platter
- Paper towel
Ingredients
- 6 cutlet rack of veal (1.5kg)
- 1/4 cup olive oil
- 3 red apples, cut into 1cm thick slices
- 1 small bunch sage
- 40g butter, softened
- 2 tbsp plain flour
- 1/2 cup redcurrant jelly
- 1 cup sparkling apple juice
- 2 tsp Dijon mustard
- Roast pumpkin, roast potatoes and steamed green beans, to serve
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