Veal Patties with Hunters Sauce
Directions
In a bowl, mix ground veal, nutmeg, heavy cream, bread crumbs, salt and pepper. Form mix into 3 oz. patties.
Heat 3 oz. of olive oil in sauté pan over medium high heat. Cook patties for 2-3 minutes per side then reserve in a warm place.
Add 3 oz. of olive oil to pan. Add mushrooms, garlic and onions and cook for 1-2 minutes.
Add red wine and reduce by half.
Add demi-glace and reduce by a third.
Pour sauce over patties, garnish, and serve.
Ingredients
1/2 tsp. black pepper, ground
1 tsp. nutmeg, ground
2 Cup(s) demi glaze
2 Cup(s) Nature's Best Dairy® Cream, Heavy
1 Tbsp. Peak Fresh Produce® Garlic, Clove(s)
2 Cup(s) Peak Fresh Produce® Mushroom(s), Button, (sliced)
1/2 Peak Fresh Produce® Onion(s), Yellow, (diced)
10 oz. Roma® Bread Crumbs, Italian
6 oz. Roma® Oil, Olive
2 lb(s). Roma® Veal, Ground
1/2 tsp. salt, kosher
1 Cup(s) wine, red
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Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
