Fruit 'N Pecan Stuffed Veal Crown Roast

Prep Time: 40 minutes 
Cook Time: 2 to 3 hours

7 to 7-1/2 lb. veal crown roast (12 ribs) 
1 large clove garlic, halved 
1/3 c. dried apricots, chopped 
1/3 c. pitted prunes, chopped 
3 TBS. bourbon 
1 TBS. butter 
3/4 c. celery, chopped 
1/2 c. onion, chopped 
3 c. cooked brown rice 
1/2 tsp. salt 
1/4 tsp. coarse grind black pepper 
1/4 c. toasted pecans, coarsely chopped 
salt 

1. Heat oven to 325 degrees. Rub veal roast with cut surfaces of garlic. Place roast, rib ends down, in shallow roasting pan. Do not add water or cover. Roast in 325 degree oven 1 hour 40 minutes.

2. Meanwhile in small bowl, combine apricots, prunes and bourbon; let stand 30 minutes, stirring occasionally.

3. In 10-inch nonstick skillet, melt butter over medium heat. Add celery and onion; cook and stir 5 minutes or until celery is crisp-tender. In large bowl, combine celery mixture, fruit mixture, rice, 1/2 teaspoon salt and pepper; mix well. Stir in pecans.

4. Turn roast so rib ends are up; pour off drippings, if necessary. Season roast with salt, as desired. Insert oven-proof meat thermometer so tip is centered in thickest part of veal, not touching bone or resting in fat. Spoon rice mixture into center of roast, mounding in center. Return roast to oven and continue roasting 30 to 60 minutes or until meat thermometer registers 155 degrees for medium. (Do not overcook.) Cover top of roast with aluminum foil during last 20 minutes of cooking time.

5. Remove roast from oven. Let stand 15 minutes. (Temperature will continue to rise approximately 5 degrees to reach 160 degrees for medium.) Remove strings and trim excess fat from roast. Carve roast between bones into thick slices. Serve with rice stuffing. Makes 12 servings.

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