50+ Friends Club Cookbook
Meat and Wild Game
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Marinated Veal Roast
From the Kitchen of: Sylvia
Source: Complete Cooking with Jenn-Air
| 2-3 |
lb. |
boneless shoulder or sirloin veal roast |
| 1 |
lge. |
clove Garlic, slivered |
| 1/2 |
tsp. |
Marjoram Leaves |
| 1/4 |
tsp. |
dried Rosemary Leaves |
| 2 |
slices |
Bacon |
| Marinade |
| 1/2 |
c. |
dry white wine |
| 1/4 |
c. |
Olive Oil |
| 1 |
tsp. |
Dried Basil or Oregano Leaves |
| 1 |
tsp. |
Worcestershire Sauce |
| 1/2 |
tsp. |
Salt |
| 1/4 |
tsp. |
Coarsely ground Pepper |
| 1/8 |
tsp. |
Garlic Powder |
- Place Roast in large plastic food storage bag or baking dish.
- Pour marinade over Roast.
- Close bag or cover dish.
- Refrigerate 3 hours or overnight, turning veal occasionally.
- Remove Roast. Discard marinade.
- Cut slits in roast and insert garlic slivers.
- Rub marjoram and rosemary on roast. Lay bacon on top. Place roast on roasting pan.
- Place in preheated 325 degree oven 40-45 minutes per pound or until meat thermometer
registers 160-170 degrees.
- Let stand 5-10 minutes before carving.