Roast veal stuffed with dried apricots and served with polenta balls

Total time: 2hr 30m
Preparation Time: 60m

For 8 people

Nutritional Information

Contains 724 Kcal, 65g Protein, 67g Carbohydrates, 17g Fat


  • Roast veal
  • 2.2 kg roast veal (e.g. neck)
  • Filling
  • 0.5 dl Grand Marnier
  • 300 g soft dried apricots
  • 5 slices toast bread
  • 2 tbsp butter
  • 1 onions
  • 2 tbsp thyme leaf
  • 2 garlic clove
  • 0.5 tsp salt
  • 5 black pepper
  • 1 bunch parsley
  • 0.5 tsp salt
  • Braise
  • a little clarified butter
  • 2 dl white wine
  • 1 dl meat bouillon
  • 0.5 dl Grand Marnier
  • Polenta
  • 2 tbsp butter
  • 1.75 litres water
  • 400 g coarsely ground polenta (Bramata)
  • 1.75 tsp salt

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  • Roast veal

    Ask the butcher to cut the meat for stuffing so that it forms a large, approx. 3 cm thick rectangle.
  • Filling

    Roughly chop the dried apricots, mix with the Grand Marnier, cover and marinate for approx. 20 mins. Cut the toast bread into cubes. Heat the butter in a frying pan, toast the bread cubes until golden brown, remove.
  • Finely chop the onion, garlic and thyme. Add a little butter to the frying pan, if necessary. Sauté the onion, garlic and thyme. Add the dried apricots. Crush the peppercorns, season the filling with salt and pepper. Cook for a further 5 mins., allow to cool in a bowl.
  • Finely chop the parsley, mix with the bread cubes.
  • Lay the meat flat, season with salt, spread the filling over the top. Roll up from a narrow end, tie with cooking string.
  • Braise

    Heat the clarified butter in the casserole dish. Salt the meat, brown for approx. 10 mins., only turning when a crust has formed.
  • Pour in the white wine, stock and Grand Marnier. Cover the meat and cook in the lower half of an oven preheated to 180°C for approx. 1 1/2 hrs., spooning over the liquid from time to time.
  • Remove the meat from the oven, cover and leave to rest for approx. 10 mins. before carving. Strain the cooking liquid into a small pan, bring to the boil and reduce to half the amount.
  • Polenta

    Bring the water to the boil with the butter, add salt. Stir in the sweetcorn, simmer for approx. 1 hr. over a very low heat, stirring occasionally to form a thick paste. Shape into balls using an ice cream scoop.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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