Bündner Hirschkalb: Rücken & Pfeffer von 16-Punkte-Chef Martin Bieri | GaultMillau Schweiz

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides a similar flavor without alcohol.

veal

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often less expensive.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Heat butter in a large pot over medium heat until melted.

Add diced onions, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Dust the veal pieces with flour and season with salt and black pepper.

Increase heat to medium-high and add veal to the pot; brown on all sides, about 8-10 minutes.

Pour in red wine, scraping the bottom of the pot to deglaze.

Add bay leaves, thyme, and juniper berries; stir to combine.

Pour in beef broth until meat is just covered; bring to a simmer.

Cover the pot and reduce heat to low; braise for 1.5 to 2 hours until tender.

Check occasionally, adding more broth if necessary to keep the meat submerged.

Once tender, remove the meat and keep warm; strain the sauce to remove solids.

Return the sauce to the pot and simmer until reduced, about 10-15 minutes.

Stir in cream and adjust seasoning with salt and pepper as needed.

Serve the veal with the sauce drizzled over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens