Veal Patties with Hunters Sauce


  1. In a bowl, mix ground veal, nutmeg, heavy cream, bread crumbs, salt and pepper. Form mix into 3 oz. patties.
  2. Heat 3 oz. of olive oil in sauté pan over medium high heat. Cook patties for 2-3 minutes per side then reserve in a warm place.
  3. Add 3 oz. of olive oil to pan. Add mushrooms, garlic and onions and cook for 1-2 minutes.
  4. Add red wine and reduce by half.
  5. Add demi-glace and reduce by a third.
  6. Pour sauce over patties, garnish, and serve.


  • 1/2 tsp. black pepper, ground
  • 1 tsp. nutmeg, ground
  • 2 Cup(s) demi glaze
  • 2 Cup(s) Nature's Best Dairy® Cream, Heavy
  • 1 Tbsp. Peak Fresh Produce® Garlic, Clove(s)
  • 2 Cup(s) Peak Fresh Produce® Mushroom(s), Button, (sliced)
  • 1/2 Peak Fresh Produce® Onion(s), Yellow, (diced)
  • 10 oz. Roma® Bread Crumbs, Italian
  • 6 oz. Roma® Oil, Olive
  • 2 lb(s). Roma® Veal, Ground
  • 1/2 tsp. salt, kosher
  • 1 Cup(s) wine, red