Leg Roast of Quebec Milk-Fed Veal, with Cranberry Sauce

Leg Roast of Quebec Milk-Fed Veal, with Cranberry Sauce
  • 6 servings
  • 0:20 Preparation
  • 1:20 Cooking
  • 1:40 Total Time

Ingredients

Add all
  • 1

    Quebec milk-fed veal roast leg

  • 1

    garlic clove, crushed (optional)

  • mirepoix chopped (chopped onion, carrots, celery) into large pieces (optional)

  • salt & pepper to taste

  • demi-glace sauce

  • 2 cups
    (500 mL)

    cranberries, fresh or frozen

  • 1/4 cup
    (60 mL)

    yellow sugar or 125 mL (1/2 cup) yellow sugar for slightly sweet sauce

Preparation

Preheat the oven to 300°F (150°C).

Put the mirepoix in the roasting pan.

Rub the leg roast with garlic and put it on the mirepoix.

Put the roast in the oven and turn it over midway through cooking to brown well on all sides.

Cook until the inside temperature reaches 150°F (66°C), or about 30 minutes per inch of thickness at 300°F (150°C).

Prepare the sauce by mixing all the ingredients together and simmer until the cranberries are cooked, about 15 to 20 minutes.

When the roast is cooked, cover and let stand for10 minutes before carving.

Source: Veau de lait du Québec