Leg of Milk-fed Veal Roast with Prune-apricot Stuffing

Preparation:	15 min
Marinating/Waiting:	0 min
Cooking:	30 min
Total:	45 min

4
servings

Category:	Meats and substitutes
Subcategory:	Veal
Source:	Metro

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Recipe of : Leg of Milk-fed Veal Roast with Prune-apricot Stuffing

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Recipe ingredients

2 lb (1 kg) boneless leg of milk-fed veal roast
Salt and fresh ground pepper to taste
2 Tbsp. (30 mL) oil*
2 Tbsp. (30 mL) butter*
1/2 cup (125 mL) julienned leeks
1/2 cup (125 mL) julienned dried apricots
2 Tbsp. (30 mL) minced fresh rosemary (keep a sprig to garnish
1/2 cup (125 mL) diced pitted prunes
1/3 cup (80 mL) port
2 cups (500 mL) demi-glace

Preparation

Preheat oven to 350°F (180°C).

In an ovenproof pan, over medium-high heat, brown roast on all sides, season, remove
and set aside.

Heat butter and oil, add leeks and apricots, cover and sweat over medium-low heat.

Add rosemary. Cool.

Make a 1-inch cut lenghtways in the centre of the roast and stuff it with the leek and apricot mix and prunes.

Roast in the centre of the oven for 30 minutes.

Transfer meat to a plate.

Deglaze pan with port.

Add demi-glace and, if desired, cream.

Slice roast and serve with sauce.

Suggestion

Québec milk-feld veal is very lean and should be cooked at medium rather than high temperatures to avoid overcooking it and to ensure tender, juicy meat.

* 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!

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