Recipe #4589
Blanquette of Grain-Fed Veal with Dill, à la Boris Bistro
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 40 min |
| Total: | 1 h 55 min |
8
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1/4 cup (75 g) butter
- 1.25 kg (3 lb) cubes of grain-fed veal
- 2 onions, quartered
- 1/4 cup (75 g) all-purpose flour
- 1/2 tsp. (2 mL) salt
- 1 tsp. (5 mL) ground black pepper
- 2 tsp. (10 mL)) ground nutmeg
- 4 cups (1 litre) chicken stock (home made or store bought)
- 1 cup (250 mL) 35% whipping cream
- 1 bouquet of fresh dill, finely chopped
Preparation
Preheat oven to 190°C (375°F).
Heat an oven-proof casserole over high heat, melt the butter and sear the cubes of grain-fed veal, until completely browned. Add onions and toss. Add flour, salt, pepper and nutmeg, and stir well. Pour in the chicken stock and mix well. Bring to the boil, while continuing to stir. Cover and bake in oven for 1 1/2 hours, stirring half way through. . Before serving, add cream and dill.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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- Terrine of Grain-Fed Veal with Hazelnuts
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- Grain-Fed Veal Tenderloin à la Rossini, with Fresh Tagliatelle and morel mushroom sauce, from Montreal's Europa Restaurant
- Grain-fed Veal Blanquette Made with Beer and Glazed Onions
- Grain-Fed Veal Pavé Steaks with Shiitake Mushrooms, Baby spinach and melted Ste-Marguerite Goat Cheese, à la Saint-Amour
- Grain-fed Veal Chops Almandine
- Grilled Grain-Fed Veal Bavette Steak with Summer Vegetables, à la Casino de Montréal
Marinated Quebec Grain-Fed Veal Bavette (Skirt) Steak, à la Denise Cornellier
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