Cajun Veal Chop with Bourbon Applesauce & Pecan Wild Rice
Source: By Delilah Winder, chef-owner of Bluezette.
The delicate veal is enhanced with some "good 'ol" Southern accents like bourbon, pecans, and Granny Smith apples.
Pecan Wild Rice:
1⁄2 cup finely chopped onions
2 tbsp. butter
3 cups wild rice, rinsed
9 cups water
1 1⁄2 tsp. salt
1⁄2 tsp. ground pepper
3 cups coarsely chopped toasted pecans
12 veal rib or loin chops,
1 1⁄4-in. thick
Salt and pepper, to taste
1 1⁄2 cups chopped shallots
1 1⁄2 qt. diced Granny Smith apples
1 1⁄2 qt. diced Macintosh apples
2 1⁄4 cups bourbon
1 1⁄2 qt. veal stock
2 tbsp. chopped thyme
3⁄4 cup cold butter
1. Saute onions in butter until tender. Stir in rice, water, salt and pepper; bring to a boil.
2. Reduce heat ; cook 30-45 min., until tender. Stir in pecans.
3. Per serving, sear chop on both sides in 1 tsp. oil over med.-high heat; season with salt and pepper. Reduce heat and cook to desired doneness; remove and keep warm.
4. In same pan, sauté 2 tbsp. shallots and 1⁄2 cup of each apple until tender. Deglaze with 3 tbsp. bourbon. Add 1⁄2 cup veal stock and 1⁄2 tsp. thyme; finish with 1 tbsp. butter. Add salt and pepper.