Veal Pojarski

Ingredients

• ¼ cup dried porcini mushrooms
• 4 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1 clove garlic, minced
• ¼ cup torn, day-old white-bread pieces (no crusts)
• ¼ cup of milk
• 8 ounces diced roasted veal, pork or beef
• 8 ounces ground veal
• Leaves of 1 thyme sprig
• 1 egg, lightly beaten
• 1 teaspoon salt
• pepper
• 2 clean veal or lamb chop bones (optional; available at butcher shops)
• 4 thin slices bacon

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1153 calories; 80 grams fat; 35 grams saturated fat; 1 gram trans fat; 30 grams monounsaturated fat; 7 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 80 grams protein; 436 milligrams cholesterol; 1944 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Soak the mushrooms in warm water to cover until soft (about 30 minutes), then drain and coarsely chop.
2. Heat oven to 450 degrees.
3. In a large skillet, melt 1/2 the butter over medium heat. Add the mushrooms, shallot and garlic. Cook, stirring, until shallot is translucent and soft, about 5 minutes. (Do not brown.) Transfer to a plate and set aside to cool for 5 minutes.
4. Soak bread in milk for 15 minutes, then lightly squeeze dry.
5. In a large bowl, combine porcini mixture, soaked bread, roasted meat, ground veal, thyme, egg and salt. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to mixture, to taste.
6. Divide the mixture in half and shape each half into a ball, with a slightly flattened top and bottom. If using bones, poke a hole in one side of each ball and stick a bone into the hole.
7. Put the remaining 2 tablespoons butter in a heavy baking dish and gently lay the balls side by side. Lay 2 pieces of bacon on each and roast for 30 to 40 minutes, basting every 4 or 5 minutes, until sizzling and fragrant. Remove bacon for last 5 minutes of cooking. Serve hot.

1 hour