The Veal Conundrum

I tried veal today for the first time. I didn't like it.

There was something... something about its essence. Something in the background. Not a gaminess, no. But similar to that.

It was a three-quarter pound veal chop that I sauteed in yummy bacon grease along with some onions, mushrooms and potatoes and finished by braising everything in about a cup of red wine for a lovely sauce.

I selected this cooking method based on a number of recipies I found on epicurious.com, all to rave reviews. And there wasn't anything about the ingredients that I don't like--except for the veal, which was the unknown factor.

It flavored everything. And it all went into the trash.

But it sure looked good.



See?

I guess I'm just not a veal person. What do you think? Should I have done something differently?