Quebec Milk-Fed Veal Satay with Peanut Sauce

Quebec Milk-Fed Veal Satay with Peanut Sauce
  • 4 servings
  • 0:25 Preparation
  • 0:10 Cooking
  • 2:35 Total Time


Add all
  • 4*5 oz
    (4*150 g)

    Quebec Milk-Fed veal cutlets, cut into 3 strips

  • marinade:

  • 1

    of ginger, 1 in. (2.5 cm), chopped

  • 4

    shallots or 1 peeled onion, quartered

  • 2

    garlic cloves

  • 2 tsp.
    (10 mL)

    coriander seeds

  • 2 Tbsp.
    (30 mL)

    peanut oil

  • 2 Tbsp.
    (30 mL)

    soya sauce

  • 2 Tbsp.
    (30 mL)


  • peanut sauce

  • 1/4 cup
    (60 mL)

    peanut butter

  • 1/2 cup
    (125 mL)

    chicken broth

  • 2 Tbsp.
    (30 mL)

    soya sauce

  • 2 Tbsp.
    (30 mL)

    lime juice


Purée the ginger, shallots, garlic cloves and coriander seeds in a food processor. Add the oil, soya sauce and honey, then mix. Pour the marinade over the milk-fed veal strips and mix well so that the meat is completely covered with the marinade. Marinate in the refrigerator for approximately 2 hours.

Thread the milk-fed veal strips in an S form on wood skewers.

In a small saucepan, mix the peanut sauce ingredients and bring to a boil, stirring with a whisk. Adjust the consistency with a little more chicken broth as needed.

Grill the brochettes on the barbecue (BBQ) or on the top oven rack 4 in. (10 cm) from the top element at maximum intensity (broil) for 6 to 8 minutes, turning only once during cooking.

Serve immediately with the peanut sauce, accompanied by rice and a Chinese cabbage and carrot salad sprinkled with a sweet rice vinegar dressing.

Source: Veau de lait 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.

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© Société des alcools du Québec, 2007