Quebec Grain-Fed Veal Ribs, with Almond and curry sauce and sautéed Chanterelle Mushrooms

Quebec Grain-Fed Veal Ribs, with Almond and curry sauce and sautéed Chanterelle Mushrooms
  • 6 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • sunflower oil

  • 6

    grain-fed veal ribs

  • sauteed chanterelle mushrooms

  • 3 Tbsp.
    (45 mL)

    butter

  • 24

    medium chanterelle mushrooms

  • almond and curry sauce

  • 6

    shallots, minced

  • 1 Tbsp.
    (15 mL)

    curry powder

  • 1 cup
    (250 mL)

    slivered almonds

  • 3/4 cup
    (190 mL)

    dry white wine

  • 2/3 cup
    (190 mL)

    35% cream

  • Salt and pepper to taste

Preparation

Oven temperature: 180°C (350°F)

Heat 30 ml (2 Tbsp.) oil in a large skillet. Place ribs in skillet and brown 2 minutes per side. Transfer ribs to a large rectangular pan. Bake for 10 to 15 minutes, until meat is pink in centre.

Meanwhile, drain fat from skillet. Return skillet to high heat with 45 ml (3 Tbsp.) butter. Add chanterelles and sauté until tender and browned, about 6 minutes. Turn heat off and reserve.

Heat 30 ml (2 Tbsp.) oil in medium saucepan over medium-high heat. Add shallots, curry powder and almonds and cook for 2 minutes. Add white wine and reduce by half. Add cream and cook 5 more minutes. Season with salt and pepper.

Place veal ribs on serving plates. Spoon Chanterelle mushrooms along side. Coat with almond and curry sauce. Serve with jasmine rice and fried spinach.

Source: Féd. des producteurs de bovins du Québec

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007