Stuffed Veal Breast

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1 (4-5 pound) veal breast with pocket
1 tablespoon oil
1 pound mushrooms, sliced
1 onion, diced
1 teaspoon minced garlic
1½ cups cooked wild rice
2 teaspoons paprika
1 teaspoon granulated garlic
½ teaspoon pepper
1- 1½ cups chicken stock
½ cup white wine

Preheat oven to 375 degrees. Sauté mushrooms, onion and garlic in oil for 3 to 5 minutes, until soft. Mix with rice and ½ cup chicken stock. Stuff in pocket. (you can always bake leftover stuffing separately) Place veal in roasting pan and season with paprika, garlic and pepper. Pour ½ cup stock and ½ cup wine over veal. Cover and bake for about 4 hours, basting occasionally. Add more stock if necessary. Remove foil for last 15 minutes if top has not browned.

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