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3-fruit stuffed inside veal round roast https://www.metro.ca/userfiles/image/recipes/roti-interieur-ronde-veau-fruits-4142.jpg PT25M PT1H05M PT1H35M
Preheat oven to 275°F (135°C).Using the handle of a wooden spoon, make a hole through the centre of the roast, from end to end, making it as large as possible. Set aside.In a small bowl, mix all ingredients for the stuffing, then insert the stuffing in the centre of the roast.Salt and pepper the roast. In a non-stick pan, heat the oil on high and sear the meat on all sides for approximately 5 minutes. Place the roast in a shallow ovenproof pan and place it in the oven. Cook approximately 60 minutes or until a meat thermometer inserted in the centre shows a temperature of 140°F (60°C). Remove from the oven, cover with aluminum foil and let stand approximately 5 minutes.Meanwhile, add the chicken stock to the cooking juices. Slice the roast and serve on a side dish of leeks topped with cooking juices.
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1 2/3 lb (750 g) grain-fed interior round veal roast Salt and freshly ground pepper to taste 1 Tbsp. (15 mL) olive oil 1 cup (250 mL) chicken broth
3-fruit stuffed inside veal round roast

3-fruit stuffed inside veal round roast

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  • Gluten-free
  • Lactose-free
6
servings
0:25
Preparation
1:05
COOKING
1:35
TOTAL TIME

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Ingredients

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  • 1 2/3 lb
    (750 g)
    grain-fed interior round veal roast
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  • stuffing

  • 1
    Granny Smith apple, diced
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    EXTRA LARGE HONEYCRISP APPLES

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    PRODUCT OF U.S.A., EXTRA FANCY GRADE AMBROSIA APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE STEM & LEAF CLEMENTINES PRODUCT OF SPAIN 2.84/kg


  • 1/2 cup
    (125 mL)
    dried apricots, quartered
  • 1/4 cup
    (60 mL)
    dried cranberries
  • 1/4 cup
    (60 mL)
    pistachios, roasted
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    200 g


  • 2 tsp.
    (10 mL)
    curry powder
  • 1 tsp.
    (5 mL)
    mustard seeds
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  • Salt and freshly ground pepper to taste
  • 1 Tbsp.
    (15 mL)
    olive oil
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    1 L SELECTED VARIETIES


  • 1 cup
    (250 mL)
    chicken broth
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Preparation

Preheat oven to 275°F (135°C).

Using the handle of a wooden spoon, make a hole through the centre of the roast, from end to end, making it as large as possible. Set aside.

In a small bowl, mix all ingredients for the stuffing, then insert the stuffing in the centre of the roast.

Salt and pepper the roast. In a non-stick pan, heat the oil on high and sear the meat on all sides for approximately 5 minutes. Place the roast in a shallow ovenproof pan and place it in the oven. Cook approximately 60 minutes or until a meat thermometer inserted in the centre shows a temperature of 140°F (60°C). Remove from the oven, cover with aluminum foil and let stand approximately 5 minutes.

Meanwhile, add the chicken stock to the cooking juices. Slice the roast and serve on a side dish of leeks topped with cooking juices.

Source : Féd. des producteurs de bovins du Québec

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Lactose-free recipes

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