Louisiana Rolled Veal Roast

Oxmoor House
8 to 10 servings


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1 (4- to 5-pound) veal rump roast, butterflied
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1/4 teaspoon hot sauce
1/4 cup olive oil
2 cups sliced fresh mushrooms
1 cup finely chopped, cooked ham
2 cups soft breadcrumbs
1/4 cup milk
1/8 teaspoon dried whole marjoram
1/8 teaspoon dried whole thyme
1 teaspoon all-purpose flour
2 cups beef broth
1 cup rosé wine
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
2 bay leaves
3 tablespoons all-purpose flour
Lemon slices


Spread roast open; pound to 1-inch thickness with a meat mallet.

Sprinkle salt and pepper over entire surface of roast; rub with 1 tablespoon olive oil.

Sauté 1/2 cup onion, garlic, and hot sauce in 1/4 cup olive oil in a large skillet until onion is tender. Add mushrooms and ham; cook 5 minutes. Remove from heat. Add breadcrumbs and milk; mix well.

Place stuffing mixture on roast, leaving a 1/2-inch margin. Roll up jellyroll fashion, enclosing the stuffing completely. Tie securely with string. Sprinkle roast with marjoram, thyme, and 1 teaspoon flour.

Place in a well-greased shallow roasting pan. Insert meat thermometer, if desired. Bake at 500° for 25 minutes or until roast is browned.

Combine broth, wine, 1/2 cup onion, celery, green pepper, and bay leaves, mixing well. Reduce heat to 375°. Pour gravy mixture over roast, and bake 45 minutes or until meat thermometer registers 170° (well done), basting occasionally. Transfer roast to a serving platter; remove string. Let stand 10 minutes before slicing. Reserve pan drippings

Combine 3 tablespoons flour and a small amount of water to form a smooth paste. Stir into pan drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove bay leaves; discard. Slice roast, and serve with gravy. Garnish with lemon slices.

Created date

February 2010