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Sauteed Sweetbreads with Shishito Peppers, Tomatoes, and Taggiasche Olives
Chef Eric Hara of davidburke and donatella New York, NY
Adapted by

Yield: 4 Servings


  • 1 pound sweetbreads
  • 1 quart court bouillon
  • 1 cup Wondra flour
  • 1 Tablespoon chopped shallot
  • 1 pound shishito peppers
  • ½ cup cherry tomatoes, halved
  • ½ cup Taggiasche olives
  • 2 Tablespoons Shaoxing cooking wine
  • ¼ cup veal stock

Poach sweetbreads in court bouillon then cool, peel, and cut into bite size pieces.
Coat in flour and sauté in very hot pan. Add shallots, shishito peppers, cherry tomatoes and olives. Deglaze pan with Shaoxing cooking wine and veal stock. Reduce to syrup and serve.


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   Published: November 2007