We never buy veal for our table as Bev doesn’t think it is beefy enough and it’s usually pretty pricy, but when it becomes available for free and it can be used in a flavorful dish, now that’s a whole nother story. I’ve mentioned on here many times that our neighbor across the street raises cattle and when he had a calf that was seriously injured and had to be put down, he had it butchered and put it in his freezer. The neighbors are also not big fans of veal and I think it’s the same beefy issue that Bev has, so when I saw Karen’s recipe for Veal Marsala on her Back Road Journal blog, I thought this might be the perfect way to use some.
While we have a Marsala recipe that we have used for both chicken and pork, we decided it would be nice to try a different one – check out Karen’s blog for the original recipe and a tempting photo. I amended the recipe for five servings and the meat we had and that is the recipe I’ve shown below.