0
Shares
a b c d e f g h i j k l m n o p q r s t u v w x y z #

Recipes starting with #

  • Time: 2 hours prep; 30 minutes on stove
  • Complexity: advanced

“Jersey Girls Farm” Veal Hash with Duck Eggs

veal hash

By Chef Jason Tostrup, Executive Chef at The Inn at Weathersfield and Vice President of the Vermont Fresh Network.

For this recipe we are going to use a technique called “confit.” It’s a way to cook tougher cuts of meat to make them tender. To “confit” is similar to braising. It replaces the water or stock element in braising with lard or fat. The oil/ fat works as a barrier so the juices in the meat remain there, intensifying the flavor and tenderizing the meat. When we purchase whole veal at the restaurant, I render the fat from the animal and make our own lard to cook with.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

Connect

Sign up for quarterly notifications and issue highlights.
Please wait