Recipe: Stuffed Veal Spleen

Name: Stuffed Veal Spleen
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4 servings
Ingredients: 1 Belle rate de veau ouverte au ¾ et creusée un peu; 300 g de viandes hachées veau et bœuf; 3 gousses d'ail dégermées écrasées et hachées; 1 petite botte de persil simple nettoyé et haché; 200 g de pain trempé dans du lait(ou pain de mie) essoré; 2 œufs; 2 carottes coupées en gros dés, un gros oignon pareil, un peu de fleur de thym et quelques olives; sel, poivre du moulin,cumin; huile d'olives

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (2 reviews) Meat

Prep 10 min

Cook 90 min

Total 1h40

Servings 4 serv.

I already know that by posting this recipe, I'll ruffle a few feathers (smiles) but this is how I love it so just try it once and tell me

Ingredients for 4 servings

Stuffed veal spleen for 4 people:

1 beautiful veal spleen opened 3/4 of the way and scooped out a bit
300 g of ground veal and beef meat
3 cloves of garlic, degemmed, crushed and chopped
1 small bunch of flat parsley, cleaned and chopped
200 g of bread soaked in milk (or sandwich bread) squeezed dry
2 eggs
2 carrots cut into large dice, 1 large onion the same way, a little thyme flowers and a few olives
salt, ground pepper, cumin
olive oil

Step-by-step directions

1 Preheat your oven to 180° (th6)

2 In a bowl, place your ground meat, make a small hole in the center, pour in the 2 eggs, salt, pepper and a good dash of cumin, mix well then add the bread soaked in milk, the garlic and chopped parsley.

3 On your cutting board, place your opened spleen, salt and pepper it then place the stuffing inside, close and tie with 3 knots (2 at each end and one in the center)

4 Place in a casserole dish, arrange the diced carrots, onions and olives around it, a little thyme flowers, salt and a pinch of cumin, a spoonful of olive oil and 1 small glass of water, covered.

5 Cook for 1 hour 30 minutes

6 You can eat this stuffed spleen hot, sliced, with the cooked vegetables around it. But also sliced cold and browned in a pan with the small vegetables served as a salad in a small bowl.

Veau Abats Farce Veau en sauce Plat principal