500gms Rose Veal Dice – patted dry with paper towel
10 Button Mushrooms sliced thinly
1 x medium yellow Onion diced
3 x slices Air Dried Bacon – cut into chunks
Small bunch fresh Sage – leaves only and intact
Fresh black pepper
150ml Lite Cream
1Tbsp Veal Glaze mixed with one cup heated Verjuice
1 Tbsp Tomato Paste

Preheat oven to 160°C.
Heat 1 Tbsp Olive Oil and 1 tsp butter in a heavy bottomed casserole dish. Brown the meat on all sides over medium heat. Remove the meat and keep warm.
Soften the onion, mushroom and bacon chunks in the casserole dish over medium heat. Remove and keep warm.
Deglaze the dish with a little Verjuice and add the Sage leaves to infuse. Add diluted Veal Glaze – reduce slightly for about 5mins over high heat. Reduce temperature and add Tomato Paste and cream. Season to taste.
Return meat and vegetables to the pan. Add a little more stock and/or cream to ensure meat is just covered.
Cook covered for 30 minutes or until meat is tender to touch with a fork.
Serve with mashed potato, a fresh green vegetable medley or salad. Alternatively a buttery ribbon pasta sprinkled with Poppy Seeds would be a stylish accompaniment.

Serves 2-3