Pan Fried Veal Sweetbreads

Pan Fried Veal Sweetbreads

Ingredients:
6 ounces veal sweetbreads
1 cup milk
Juice of 1 lemon
2 tablespoons butter
1 teaspoon capers
Fresh chopped parsley for garnish
Freshly ground black pepper, to taste

Directions:
Soak the sweetbreads in the milk overnight.
Before cooking, discard the milk and rinse the sweetbreads with cold water.
Put in a pot, cover with water and add the lemon juice. Bring to a boil and
blanche for about 5 minutes. Drain, and dry well.
Heat a large skillet over medium heat and add the butter. Add the sweetbreads
and cook until golden brown. Add the capers to the pan, season with pepper, cook
for 1 minute and plate the sweetbreads.
Serve immediately.
Chapter 11
Main Dishes:
Wild Game
Venison Medallions With Quick Mustard Sauce
Serves 4
If you haven’t been around hunters or hunted your own meat, you may have never
tried venison, which is deer meat. While it does taste similar to beef in dishes like
sauces or tacos, it does have a unique flavor that stands out in this dish. If you
know a hunter and can get fresh venison, do so; otherwise, meat from a butcher will
do.