Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce

Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce
Photo by Antonis Achilleos

Ingredients

  • 1 cup beef broth
  • 2 cups low-salt chicken broth
  • 1 3 1/2-pound trimmed boneless veal strip loin
  • fresh thyme sprigs
  • 1 6- to 8-ounce block cooked duck foie gras
  • ¼ cup golden brown sugar
  • 1 tablespoon fresh thyme
  • + 7 more ingredients
    • 2 tablespoons olive oil
    • ½ cup wild cherries in syrup (such as amarena)
    • 1 tablespoon fresh rosemary
    • fresh rosemary sprigs
    • 1 ½ cups small seedless red grapes
    • 2 cups dry red wine
    • 1 teaspoon Worcestershire sauce

Boil both broths until reduced to scant 1 cup. Set aside. Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes. Using slotted spoon, transfer grapes to small bowl; add cherr...

View full recipe at Epicurious

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