$2.44 ea. or /lb
170 g PRODUCT OF MEXICO NO. 1 GRADE 2.44 EA. Asparagus PRODUCT OF MEXICO NO. 1 GRADE 2.44/lb, 5.38 /kg
Green sauce: In the food processor, pulse spinach, arugula, romaine, cumin, 7 Tbsp. (100 mL) olive oil, 8 tsp. (40 mL) cider vinegar and lime juice. Set aside.
Berry dressing: In a bowl, combine berries with remaining cider vinegar, port, salt and pepper. Set aside.
Lamb tartare: Use only the very freshest meat to make tartare. Bone the chops. Knife-chop the meat and combine with Meaux mustard and half of the shallots and cranberries. Season and refrigerate.
Marinated filet mignon: In a vacuum-sealed Ziploc-type bag, marinate remaining filet mignon with pearl onions, 7 Tbsp. (100 mL) olive oil, rosemary, garlic and sunflower seeds.
In a heated skillet over medium-high heat, brown the filet mignon in a little bit of olive oil, 2 - 3 minutes or so per side.
Veal liver: Cut the liver up into 11/4-in. (3-cm) cubes and season.
In a skillet, heat unsalted butter over medium heat and brown cubes. Add morels and sauté 2 minutes. Turn heat down to low and cook in a little olive oil for 15 minutes.
Vegetables: In a pot of boiling water, cook baby carrots and parsnips. Drain. Season.
Presentation: Using a pastry brush, draw a line of green sauce in a big plate. On the plate, place some venison tartare, a cube of venison liver and 3 slices of venison loin.
Sprinkle with morels. Place a baby carrot, parsnip and some turnip brunoise.
Garnish with halved cherry tomatoes and drizzle with berry dressing.
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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