Quebec Milk-Fed Veal

Quebec Milk-Fed Veal
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 4*110 to 120

    thick-cut sirloin quebec milk-fed veal steaks

  • 1 cup
    (250 mL)

    veal stock

  • 1 tsp.
    (5 mL)

    of roux

  • 1 Tbsp.
    (15 mL)


  • cranberry confit with maple syrup

  • 2 cups
    (200 g)

    cranberries, fresh or frozen

  • 1 cup
    (250 mL)

    maple syrup

  • fennel:

  • 2 cups
    (350 g)

    fennel, cut in 1/4 -in (5 mm) slices

  • 1 Tbsp.
    (15 mL)


  • 1 cup
    (250 mL)

    veal stock


Cranberry Confit With Maple Syrup

This confit should be made in advance so that the flavours of the cranberries and maple syrup have time to blend.

In a saucepan, mix the cranberries and maple syrup and simmer over low heat until the cranberries start to soften and break open. They should feel tender to the touch.

Remove the confit from the heat and set aside for 2 to 4 hours so that the flavours blend. Serve warm.

In a skillet, melt the butter and brown the fennel slices until golden brown.

Slowly pour in the veal stock and let simmer for several minutes.

When the fennel is somewhat soft (but still crunchy), remove it from the heat.

Preheat the oven to 350°F (180°C).

In a saucepan, melt the butter on

high heat and brown the veal steaks.

Place the steaks on the rack of a

dripping pan and continue cooking

them in the oven. They will be ready

when they reach 150°F (66°C) on

a meat thermometer. Remove them

from the oven and let them rest for

a few minutes.

Pour the veal stock into the pan and

deglaze the juices, stirring briskly

with a whisk. Add roux to thicken.

Pour the sauce over the veal steaks.

Place on a nest of chopped fennel

accompanied by a cranberry sauce

sweetened with maple syrup.

On each plate, arrange the fennel slices in a nest. Place a Quebec milk-fed veal steak on top and garnish with a sprig of fennel.

Source: Veau de lait du Québec