Marinate the grain-fed veal for 24 hours.
Heat the water with the butter, salt and pepper. Bring to boil.
Add semolina stir and cook as indicated on the package.
Add the rest of the ingredients, mix well and pour the mixture into a rectangular mould.
Let cool in fridge.
To serve, cut the polenta into slices and sauté in butter until nicely browned.
Cut vegetables into wedges. Blanch and sauté in butter. Set aside.
Grill and pan fry the grain-fed veal steaks, about 5 minutes on each side, depending on the thickness of the meat. The meat should remain very pink. Cut the steaks across the grain.
Fan the steak on serving plates and sprinkle on some of the previously heated veal stock. Garnish with rosemary and thyme.
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, 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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