Roll Roast with Cherry Filling

For the rolled roast with cherry stuffing, first pat the meat dry, cut a deep pocket on the long side so that it can be unfolded flat. Salt and pepper the meat.

Peel and finely chop the shallots. Rinse the herbs, shake dry, pluck and finely chop. Coarsely chop the pistachios. Wash the cherries, drain, pluck and pit them, reserving the juice.

Mix the shallot cubes with the butter, herbs, salt and pepper. Spread the mixture on the meat and top with half of the cherries. Roll up the roast from the long side and tie with kitchen twine to form a roll roast.

Preheat the oven to 160 °C top and bottom heat. Heat the clarified butter in an ovenproof roasting pan with a lid and brown the rolled roast on all sides. Pour the wine, the collected cherry juice and the veal stock. Cover the roast and braise it in the oven for 1 1/2-2 hours, pouring the stock over it from time to time. Remove the roast and let it rest briefly.

Simmer the stew stock to the desired consistency (or add some more stock), thicken slightly with cornstarch mixed in a little cold water, mix in the remaining cherries and simmer for another 2-3 minutes.

Arrange the rolled roast with cherry filling on a platter, remove the kitchen string, cut into slices and pour some cherry sauce around. Serve the remaining sauce separately.

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