Great with a really well chilled Riesling

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  • Ingredients
  • 750g Diced veal
  • 12 x Baby white onions
  • 4 x Sticks celery peeled and diced
  • 12 x Cloves garlic blanched in boiling water for 1 minute and refreshed
  • 150g Small white button onions, washed
  • 200ml Dry white wine
  • 400ml Light chicken stock
  • 150ml Whipping cream
  • 1 x Star anise
  • Sea salt /ground white pepper
  • 2tbsp Cornflour mixed with a little cold water
  • Small mix of tarragon / parsley /chervil ( optional)

Cooking Instructions

  1. Reduce white wine by 2/3 by boiling In a heavy bottomed saucepan
  2. Add stock and bring to simmer
  3. Add cream, lightly season and add star anise
  4. Bring to simmer and lightly thicken with cornflour mix
  5. Place all ingredients in thickened sauce and bring back to simmer
  6. Reduce heat, cover and gently cook for around 1 hour 45 minutes or until tender
  7. Remove star anise
  8. Serve piping hot with fresh egg pasta and scatter mixed herbs roughly picked over the top

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.