Quebec Milk-Fed Veal

Cranberry Confit With Maple Syrup
This confit should be made in advance so that the flavours of the cranberries and maple syrup have time to blend.
 In a saucepan, mix the cranberries and maple syrup and simmer over low heat until the cranberries start to soften and break open. They should feel tender to the touch. 
Remove the confit from the heat and set aside for 2 to 4 hours so that the flavours blend. Serve warm.
In a skillet, melt the butter and brown the fennel slices until golden brown. 
Slowly pour in the veal stock and let simmer for several minutes. 
When the fennel is somewhat soft (but still crunchy), remove it from the heat.
Preheat the oven to 350ºF (180ºC). 
In a saucepan, melt the butter on
high heat and brown the veal steaks. 
Place the steaks on the rack of a
dripping pan and continue cooking
them in the oven. They will be ready
when they reach 150°F (66°C) on
a meat thermometer. Remove them
from the oven and let them rest for
a few minutes. 
Pour the veal stock into the pan and
deglaze the juices, stirring briskly
with a whisk. Add roux to thicken. 
Pour the sauce over the veal steaks.
Place on a nest of chopped fennel
accompanied by a cranberry sauce
sweetened with maple syrup.
On each plate, arrange the fennel slices in a nest. Place a Quebec milk-fed veal steak on top and garnish with a sprig of fennel.