Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Medallions of Quebec Milk-Fed Veal with Port and Blueberries https://www.metro.ca/userfiles/image/recipes/medaillons-veau-lait-porto-bleuets-5897.jpg PT05M PT10M PT2H15M
Mix all ingredients in a dish and add medallions. Marinate at least 2 hours in refrigerator. Remove medallions from marinade and drain. Save remaining marinade. Grill medallions on the barbecue (BBQ) over high heat and cook for approximately 4 minutes on each side or just until the center becomes slightly pink. In a skillet on the barbecue heat up the set aside marinade, and pour the marinade directly over the medallions. Serve with a mesclun salad and fresh seasonal vegetables. Source: Veau de lait du Québec
4
1 lb (450 g) Quebec Milk-Fed veal medallions (8 medallions) 4 Tbsp. (60 mL) vegetable oil 1/2 cup (125 mL) blueberries 4 rosemary leaves 4 Tbsp. (60 mL) port 2 Tbsp. (30 mL) fresh garlic, minced 2 Tbsp. (30 mL) ground pepper
Medallions of Quebec Milk-Fed Veal with Port and Blueberries

Medallions of Quebec Milk-Fed Veal with Port and Blueberries

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
4
servings
0:05
Preparation
0:10
COOKING
2:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (450 g)
    Quebec Milk-Fed veal medallions (8 medallions)

  • marinade:
  • 4 Tbsp.
    (60 mL)
    vegetable oil
  • 1/2 cup
    (125 mL)
    blueberries
  • 4
    rosemary leaves
  • 4 Tbsp.
    (60 mL)
    port
  • 2 Tbsp.
    (30 mL)
    fresh garlic, minced
  • 2 Tbsp.
    (30 mL)
    ground pepper
Imprimer ma sélection

Preparation

Mix all ingredients in a dish and add medallions. Marinate at least 2 hours in refrigerator.

Remove medallions from marinade and drain. Save remaining marinade.

Grill medallions on the barbecue (BBQ) over high heat and cook for approximately 4 minutes on each side or just until the center becomes slightly pink.

In a skillet on the barbecue heat up the set aside marinade, and pour the marinade directly over the medallions. Serve with a mesclun salad and fresh seasonal vegetables.

Source: Veau de lait du Québec

Source : Veau de lait du Québec

Wine and meal pairing

Aromatic and supple

Aromatic and supple

These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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.

Error

Sorry, an error has occurred. Please refresh the page.