Paleo Breaded Veal Sweetbreads

Ris de Veau Panés

Tania Teschke Photography-RisDeVeau-2934

This recipe can be used for both Veal or Lamb Sweetbreads. The photos in this post depict Veal Sweetbreads. The flour used in this recipe is organic chestnut flour, locally-sourced, Paleo-approved!

Prep Time: 35 minutes (plus up to one hour if you wish to soak the sweetbreads first in water)

Cook Time: 10-15 minutes

Total Time: 45-50 minutes

 Serves:  4

Description: Sweetbreads are the thymus gland of the animal. They have a light texture, like very tender meat and are not chewy. In France, they are a delicacy, as they have a very subtle flavor and are nutrient dense. They are also rare and therefore expensive, as there is only one pair of thymus glands per animal. This recipe can be used for veal or lamb sweetbreads. This can be served either as an appetizer or a main course.

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Veal Heart Tartare

Tartare du Coeur de Veau

Serves 2-4

Tania Teschke Photography-Coeur de Veau Tartare-9949-2

Chef’s Tip: The Secret to a “Bon Tartare” is finely chopped ingredients! Also, have little containers at the ready for each ingredient to keep yourself organized, along with one recipient for “garbage.” Also, mind your butcher and get the freshest meat possible!

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