Veal Walnut in Riesling Cream with Chanterelles

Rub the meat with salt and pepper. Heat clarified butter, brown meat in it.

Dice shallots, add and roast briefly.

Pour on Riesling and steam the meat for 50 minutes.

Remove meat and keep warm. Stir sour cream or crème fraiche into the meat stock and season with salt.

Cut bacon into cubes. Heat clarified butter, fry bacon cubes in it. Add mushrooms, season with salt and pepper and sauté for 15 minutes.

Cut veal into slices, arrange on a platter and pour sauce over it. Place mushrooms on top and sprinkle with parsley.

Additional dish: Sparrows.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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