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Veal/Trotter pie: braise together or individually?

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As part of my Christmas dinner I'm making a Veal and Trotter pie w/ chantrelles, swiss chard and carrots (though I may swap the carrots for leeks or something else more fitting).

I don't have a recipe, so I'm rying to work this thing out myself.

I've got a couple of questions.

1. I plan to braise the veal and the trotters. I've found braising methods for both with minor differences. Should I braise them together, or separately?

2. I've been debating over whether to do a wine based braise or a Guiness and Hard Apple Cider braise. I'd think this would work well for the veal, but I've never had Trotters and I'm wondering how the flavors will play.

Comments and suggestions would be appreciated.

Merry Christmas.

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  1. Guinness and cider sounds like an odd combination to me. And, in any event, I'd would have thought that the stout may overpower the flavour of both meats. Stick with the wine - or just cider (and make sure it's a dry one)