Quasi au lard fumé

Veal Rump with Smoky Bacon

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in
Rôtis: Roasts for Every Day of the Week

By Stéphane Reynaud

Published 2009

  • About

Ingredients

  • 1.25 kg (2 lb 12 oz) veal rump
  • 100

Method

Heat 50 g ( oz) of butter in a large flameproof casserole dish. Add the veal rump and brown on all sides over high heat.

Add the garlic cloves, prosciutto and bay leaves. Season with salt a