Raspberries marinated veal roast

Name: Raspberries marinated veal roast
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 250 ml (1 cup) of frozen raspberries; 250 ml (1 cup) of veal stock; 1 diced onion; 1 diced carrot; 1 veal roast of 1 1/2 pound (4 1/2 cups); 30 ml (2 tablespoons) of olive iol; 1 garlic clove; Pepper and salt; 15 ml (1 tablespoon) of butter; Fresh basil and thyme (optional)

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Author: Les Cultures de chez nous

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Preparation 10

Baking 20

Portions 4

Freezing No

Ingredients Preparation

Ingredients

250 ml (1 cup) of frozen raspberries
250 ml (1 cup) of veal stock
1 diced onion
1 diced carrot
1 veal roast of 1 1/2 pound (4 1/2 cups)
30 ml (2 tablespoons) of olive iol
1 garlic clove
Pepper and salt
15 ml (1 tablespoon) of butter
Fresh basil and thyme (optional)

Preparation

Side-by-side mode

In a mixer, mix raspberries with oil, veal stock, garlic and fresh basil. Pour in a ziploc bag.
Add onion, carrot, pepper and thyme. Add roast.
Marinate for 6 to 24 hours.
Drain meat and set marinade aside.
In a pan, melt butter at medium heat and fry roast over each sides.
Salt and pepper.
Pour the marinade, cover and cook 20 minutes at low heat.

Chef’s note

This plate is excellent with mashed sweet potatoes and a salad.

Did you know that...

Our Quebec raspberries are available in season for pick‑your‑own in our fields in Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.

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