3-fruit stuffed inside veal round roast

3-fruit stuffed inside veal round roast
  • 6 servings
  • 0:25 Preparation
  • 1:05 Cooking
  • 1:35 Total Time


Add all
  • 1 2/3 lb
    (750 g)

    grain-fed interior round veal roast

  • stuffing

  • 1

    Granny Smith apple, diced

  • 1/2 cup
    (125 mL)

    dried apricots, quartered

  • 1/4 cup
    (60 mL)

    dried cranberries

  • 1/4 cup
    (60 mL)

    pistachios, roasted

  • 2 tsp.
    (10 mL)

    curry powder

  • 1 tsp.
    (5 mL)

    mustard seeds

  • Salt and freshly ground pepper to taste

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 cup
    (250 mL)

    chicken broth


Preheat oven to 275°F (135°C).

Using the handle of a wooden spoon, make a hole through the centre of the roast, from end to end, making it as large as possible. Set aside.

In a small bowl, mix all ingredients for the stuffing, then insert the stuffing in the centre of the roast.

Salt and pepper the roast. In a non-stick pan, heat the oil on high and sear the meat on all sides for approximately 5 minutes. Place the roast in a shallow ovenproof pan and place it in the oven. Cook approximately 60 minutes or until a meat thermometer inserted in the centre shows a temperature of 140°F (60°C). Remove from the oven, cover with aluminum foil and let stand approximately 5 minutes.

Meanwhile, add the chicken stock to the cooking juices. Slice the roast and serve on a side dish of leeks topped with cooking juices.

Source: Féd. des producteurs de bovins du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007