Put the bread to soak in a bowl with half of the meat stock. Clean the mushrooms and cut them into small pieces. Finely chop the onion along with the garlic.
In a frying pan, heat a little oil and add the mushrooms and garlic, fry over moderate heat until the mushrooms are tender and almost all the liquid has been consumed. Placet in a bowl and let the mixture cool.
Drain the bread well and squeeze it with your hands very tight, to get rid of all liquid. Crumble it with your fingers in the bowl with the mushrooms and add the parmigiano, the breadcrumbs, the chopped parsley, the nutmeg and salt and pepper. Mix very well with a fork.
Add the egg, the Provola cheese and mix perfectly until everything is combined.
Wash the meat, pat dry it with paper and season with salt and pepper on all sides. Fill the veal pocket with the mushroom mixture perfectly pressing with your hands so that the filling pack pretty well inside.
Tie or sew the pocket opening with thread and place it in a baking dish.
Add a little olive oil and the juniper berries (if you want a more intense aroma, crush some berries). Then add the bay leaves.
Heat the oven to 430 ° F / 220 ° C and put the veal pocket inside. Cook for 20 minutes and then add the wine pouring it over the meat. Continue cooking for another 10 minutes.
Lower the oven temperature to 320 ° F / 160 ° C and continue baking for two hours, occasionally basting the meat with the remaining meat stock. Turn over the meat at least once to allow to brown evenly.
Let the meat cool and then cut it into slices, cover with aluminum foil so that it does not dry out and just right before serving it, heat it slightly in the oven.
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