Kosher Revolution'S Stuffed Veal Breast With Chicken Livers And Prunes

• 1/2 ounce dried porcini
• 2 tablespoons grapeseed or canola oil
• 3 shallots, minced
• 8 ounces chicken livers
• 8 ounces prunes, chopped
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 3 tablespoons minced fresh sage, or 1 tablespoon dried
• 1/4 cup port
• 1 1/2 cups breadcrumbs
• 2 large eggs
• 6 tablespoons grapeseed or canola oil
• 2 celery stalks, finely chopped
• 2 carrots, peeled, finely chopped
• 1 large onion (about 12 ounces), finely chopped
• 3 sprigs thyme
• 1 bay leaf
• 8 black peppercorns
• 5 garlic cloves, crushed with the flat of a knife
• 3 tablespoons all-purpose flour
• 1 1/2 cups white wine
• One 5- to 7-pound veal breast, bone in, with pocket
• Kosher salt
• 4 cups veal, beef, or chicken stock

1. First make the stuffing: In a small bowl, combine the porcini with 1 cup
2. boiling water and soak until soft, about 20 minutes. Strain and chop the
3. porcini. Set aside with the water.
4. In a medium skillet, heat 2 tablespoons of the oil over medium heat.
5. Add the shallots and saute, stirring, until translucent, about 5 minutes.
6. Add the livers, prunes, porcini, salt, pepper and sage, and saute, stirring,
7. until fragrant, 2 to 3 minutes. Add the port, avert your face, and ignite
8. with a grill lighter or match. Cook until almost all of the liquid has
9. evaporated, 4 to 5 minutes. Remove half of the prunes and set aside.
10. Transfer the stuffing mixture to a food processor. Combine with the
11. breadcrumbs and eggs, and pulse until smooth. Transfer the stuffing to
12. a medium bowl, add the remaining prunes and blend. Set aside.
13. Preheat the oven to 350u0b0F. Add 2 tablespoons of the oil to a roasting
14. pan and heat until hot but not smoking. Add the celery, carrots, onion,
15. thyme, bay leaf and peppercorns, and saute, stirring, until soft but not
16. brown, 8 to 10 minutes. Add the garlic and saute 2 minutes. Sprinkle with
17. the flour and saute, stirring, for 2 minutes. Add the wine and reduce by
18. half, about 5 minutes. Add the porcini liquid and simmer to blend the
19. flavors, about 5 minutes. Transfer to a medium bowl and set aside.
20. Open the veal pocket, stuff with the liver mixture, and secure the open
21. side with kitchen twine. Season the veal on all sides with salt.
22. Return the roasting pan to the burners and heat the remaining oil over
23. medium heat. Place the veal in the pan, and brown well, turning once,
24. 15 to 20 minutes. Reduce the heat if the veal begins to burn. Position the
25. veal bone-side down and add the reserved vegetable mixture and stock.
26. Bring to a boil, cover the pan tightly with foil, and bake until a bone can
27. be easily pulled from the roast, 2 1/2 to 3 hours. Transfer the roast to a
28. cutting board, tent with foil and let rest for 20 minutes.
29. Meanwhile, strain the pan contents through a fine-mesh strainer into
30. a large measuring cup, pressing down the solids. Discard the fat. For a
31. chunky sauce, discard the herbs and return the vegetables to the sauce.
32. Remove the bones from the veal, carve and serve with the sauce.

porcini, grapeseed, shallots, chicken livers, prunes, salt, white pepper, fresh sage, port, breadcrumbs, eggs, grapeseed, celery stalks, carrots, onion, thyme, bay leaf, garlic, allpurpose, white wine, kosher salt, veal

Taken from www.seriouseats.com/recipes/2011/12/stuffed-veal-breast-with-chicken-livers-prunes.html (may not work)