Return to Content

Veal Chasseur

Veal Chasseur
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 6.

This can be prepared earlier in the day and reheated just before serving. However the tomatoes should not be added until the dish is reheated. --Avon Old Farms Inn, Avon, Connecticut


  • 3/4 cup diced onion
  • 1/4 cup diced shallots
  • 2 teaspoons minded garlic
  • 1/2 cup sliced fresh mushrooms
  • 12 medallions veal (2 ounces each)
  • Flour to dredge veal, plus 1 tablespoon flour to thicken, sauce
  • 1 stick butter
  • 3/4 cup beef stock
  • 1/4 cup white wine
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon chervil
  • 1/4 teaspoon chopped fresh basil
  • 1 teaspoon, chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3/4 cup diced tomatoes


Have all ingredients ready to use. Dredge the veal in flour so that it is thoroughly covered. In a very large frying pan melt the butter over low heat. Add, the onion, shallots, and garlic, raise the heat to medium, and cook for about 2 minutes. Add the mushrooms and stir. Add the medallions of veal, and cook about 2 minutes on each side. Add the tablespoon of flour reserved for thickening the sauce. Stir to distribute. Add beef stock, white wine, tarragon, chervil, basil, parsley, salt, and pepper. Simmer for a few minutes. Add the tomatoes and continue cooking just long enough to heat the tomatoes. Serve immediately in warmed dishes.
Updated Tuesday, September 23rd, 2008

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.