Wood Grilled Veal Rib Chop With Wild Mushrooms
- 2 veal rib chops - (12 oz ea) Frenched, (use loin chops if available)
- 1 cup wood chips, mixed or whatever flavor you you choose lightly dampened
- 1 cup fresh Shiitake mushrooms stemmed, julienned
- 1 cup fresh Portabello mushrooms stemmed, julienned
- 1 cup fresh Crimini mushrooms julienned
- 1 1/2 cups reduced veal stock see * Note
- 3/4 cup good red wine, such as Cabernet
- Olive oil as needed
- Salt to taste
- Freshly-ground black pepper to taste
* Note: If you cannot get veal stock, you may purchase a good quality beef broth and reduce it over medium-high heat by half to obtain amount needed and to strengthen the flavor.
Preheat your grill. In a saute pan, saute 2 tablespoons olive oil and all the mushrooms, over medium-high heat. Once the mushrooms have begun to cook, deglaze the pan with the red wine, reduce heat to medium and simmer until red wine is reduced by half.
Salt and pepper the chops, place the dampened wood chips under the grates (use caution when doing this, the grates are hot, and the chips may flame). Place the veal chops on the grill, marking a quarter turn to give good grill marks. Grill the chops until medium-rare, or temperature of choice.
Add the veal stock to mushrooms and reduce heat to low simmer and reduce again by half. Salt and pepper to taste, hold hot until chops are ready. Serve with homemade mashed potatoes, place veal chops on plate, coat with the mushroom sauce.
This recipe yields 2 servings.