Directions for: Triple Play Smoked Mushroom Veal Loin
Ingredients
Marinade1 cup white wine
cup olive oil
Zest of 2 lemons
2 sprig fresh tarragon
cup white onion finely chopped
1 tsp finely chopped garlic
Veal1 4 lb(s) Veal loin boneless, silver skin removed
1 lb(s) mixed mushrooms (oyster, king, and chanterelle)
2 Tbsp olive oil
4 cloves finely chopped garlic
Zest and juice of 2 lemons
3 Tbsp chopped tarragon
Salt and pepper to taste
6 cup cherry wood chips
Water for soaking
Optional garnish: lemons and tarragon
Directions
Marinade1. Place all ingredients for the marinade in a small bowl. Whisk until evenly combined.
Veal1. Place the veal in a large sealable bag.
2. Pour the marinade over the veal, toss to coat veal evenly and marinate in the refrigerator for 4-6 hours.
3. One hour before grill time, clean mushrooms well, using a mushroom brush. Drizzle olive oil on mushrooms.
4. Place 4 cups (1 litre) of wood chips in cool water to soak for 1 hour. Set aside remaining dry chips for later.
5. Toss mushrooms with garlic, lemon zest and pepper. Mix to until all ingredients are combined. (Do not add salt to mushrooms before you cook them. Salt will draw out moisture and create a steam rather than a sear).
6. Preheat barbeque to medium high heat 375F (190C).
7. Preheat a grill basket for 10 minutes with the barbeque lid closed. Using a cloth, oil the basket.
8. Place all the mushrooms in the basket and cook for 7-8 minutes while stirring or until super caramelized sear marks are achieved.
9. Remove mushrooms from grill and sprinkle with salt, lemon juice and the freshly chopped tarragon. Let mushrooms cool. Once mushrooms are cool, roughly chop into inch pieces.
10. Remove veal from the bag and place on a meat cutting board. Pat off the excess marinade.
11. Using a sharp knife, butterfly the veal by making an even slice through the meats center, holding the blade parallel to the work surface (leave a 1 inch boarder). Use your fingertips to gauge where the blade is.
12. Open the piece of butterflied meat. If meat is not an even thickness throughout, gently pound with a meat mallet to achieve even thickness.
13. Season the inside and outside of the veal with salt and pepper.
14. Place the mushroom filling in the center of the roast and ensure filling is evenly distributed.
15. Tie the roast (old-fashioned knotting is roughly 8 ties) this is to ensure the roast cooks evenly and filling does not fall out.
16. Preheat barbeque to low heat 220F (104C). Leave 2 burners turned off and 1 burner on with the barbeque grate removed.
17. Strain wood chips. Prepare smoke pouches by combining 2 cups (500ml) of the drained, wet chips and 1 cup of the dry chips. Place the chips on a large sheet of foil and loosely, wrap and seal. Using a fork, puncture the pouch all over to allow smoke to escape. Repeat with remaining chips to create 2 pouches in total.
18. Slide a drip pan in place under the side with heat turned off. Add the wine to the drip pan. Oil grill to prevent sticking.
19. Place a smoke pouch directly over the heat source.
20. Place veal roast over the drip pan on the side with heat turned off and close barbeque lid. Smoke the veal for 20 minutes per pound or until desired doneness.
21. Replace the smoke pouch when smoke dissipates.
22. Remove veal from the barbeque, cover loosely with foil and let rest 15-20 minutes before carving and serving.
23. Slice veal into inch slices.
24. Drizzle veal with lemon and sprinkle the eye of the meat with salt before serving.
See more: Main, Beef, Grill, Mushrooms, Dinner, BBQ