Soak the raisins in the wine. Set aside.
Heat the oil in a frying pan.
Sear the meat over high heat for 2 minutes per side.
Lower the heat to medium-low.
Add the pine nuts, vinegar and sugar. Mix well.
Thoroughly coat the meat with this mixture.
Cook covered for 15 to 20 minutes over medium-low heat, turning the meat often.
Remove the meat. Add the raisins and wine to the pine nut mixture.
Return the meat to the pan; cook for 2 minutes while turning the meat. Season.
Serve the meat with the sauce on preheated serving plates.
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
A texture you’ll appreciate.
A dark, full-bodied beer with a roasted malt flavour and hints of chocolate and coffee. Its taste is slightly to moderately sweet.
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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