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

Leg of Milk-fed Veal Roast with Prune-apricot Stuffing
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 2 lb
    (1 kg)

    boneless leg of milk-fed veal roast

  • salt and fresh ground pepper

  • 2 Tbsp.
    (30 mL)


  • 2 Tbsp.
    (30 mL)


  • 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)


  • 2 cups
    (500 mL)



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

Source: Metro

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.

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