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Anjou-style veal haunch

Gastronomy, holidays & weekends guide in the Maine-et-Loire

Anjou-style veal haunch  - Gastronomy, holidays & weekends guide in the Maine-et-Loire
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Anjoy-style veal haunch (cul de veau à l'angévine) is a typical local dish that's quite simple to make but very tasty. It's made from veal haunch, the upper part of the animal's thigh. To make it, the meat is roasted before being slow-cooked in a casserole dish with vegetables, white wine and marc from the region.

In Montsoreaux, Anjou-style veal haunch is prepared with braised celery hearts or morels in cream.

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