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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.
6
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

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

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

  • 1
    Granny Smith apple, diced
  • 1/2 cup
    (125 mL)
    dried apricots, quartered
  • 1/4 cup
    (60 mL)
    dried cranberries
  • 1/4 cup
    (60 mL)
    pistachios, roasted
  • 2 tsp.
    (10 mL)
    curry powder
  • 1 tsp.
    (5 mL)
    mustard seeds

  • Salt and freshly ground pepper to taste
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1 cup
    (250 mL)
    chicken broth
Imprimer ma sélection

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

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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