Skip to content
Sign in Sign up
My List0items
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
My List0items
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
Quebec Milk-Fed Veal https://www.metro.ca/userfiles/image/recipes/fenouil-pave-veau-lait-6937.jpg PT20M PT15M PT35M
Cranberry Confit With Maple Syrup This confit should be made in advance so that the flavours of the cranberries and maple syrup have time to blend. In a saucepan, mix the cranberries and maple syrup and simmer over low heat until the cranberries start to soften and break open. They should feel tender to the touch. Remove the confit from the heat and set aside for 2 to 4 hours so that the flavours blend. Serve warm. In a skillet, melt the butter and brown the fennel slices until golden brown. Slowly pour in the veal stock and let simmer for several minutes. When the fennel is somewhat soft (but still crunchy), remove it from the heat. Preheat the oven to 350°F (180°C). In a saucepan, melt the butter on high heat and brown the veal steaks. Place the steaks on the rack of a dripping pan and continue cooking them in the oven. They will be ready when they reach 150°F (66°C) on a meat thermometer. Remove them from the oven and let them rest for a few minutes. Pour the veal stock into the pan and deglaze the juices, stirring briskly with a whisk. Add roux to thicken. Pour the sauce over the veal steaks. Place on a nest of chopped fennel accompanied by a cranberry sauce sweetened with maple syrup. On each plate, arrange the fennel slices in a nest. Place a Quebec milk-fed veal steak on top and garnish with a sprig of fennel.
4
4*110 to 120 thick-cut sirloin quebec milk-fed veal steaks 1 cup (250 mL) veal stock 1 tsp. (5 mL) of roux 1 Tbsp. (15 mL) butter 2 cups (200 g) cranberries, fresh or frozen 1 cup (250 mL) maple syrup 2 cups (350 g) fennel, cut in 1/4 -in (5 mm) slices 1 Tbsp. (15 mL) butter 1 cup (250 mL) veal stock
Quebec Milk-Fed Veal

Quebec Milk-Fed Veal

Rate this recipe
0 Vote
4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4*110 to 120
    thick-cut sirloin quebec milk-fed veal steaks
  • 1 cup
    (250 mL)
    veal stock
    You might like:

    Flyer Deals  (2)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP OR BROTH

    CAMPBELL'S CHUNKY SOUP OR BROTH

    3 for $5.00

    480 - 540 ml SELECTED VARIETIES

    KNORR BROTH

    KNORR BROTH

    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES OR 2.99 EA.

  • 1 tsp.
    (5 mL)
    of roux
  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deals  (2)
    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES

    SAVE UP TO $1.98 ON 2
    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

    2 for $3.00

    SELECTED VARIETIES OR 1.99 EA.

  • 2 cups
    (200 g)
    cranberries, fresh or frozen
  • 1 cup
    (250 mL)
    maple syrup
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $4.50
    IRRESISTIBLES MAPLE SYRUP

    IRRESISTIBLES MAPLE SYRUP

    $6.99 ea.

    500 - 540 ml SELECTED VARIETIES

  • 2 cups
    (350 g)
    fennel, cut in 1/4 -in (5 mm) slices
    You might like:

    Flyer Deal  (1)
    GARDEN DIAMOND BULBS

    GARDEN DIAMOND BULBS

    2 for $10.00 or $5.99 ea.

    ASSORTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deals  (2)
    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES

    SAVE UP TO $1.98 ON 2
    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

    2 for $3.00

    SELECTED VARIETIES OR 1.99 EA.

  • 1 cup
    (250 mL)
    veal stock
    You might like:

    Flyer Deals  (2)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP OR BROTH

    CAMPBELL'S CHUNKY SOUP OR BROTH

    3 for $5.00

    480 - 540 ml SELECTED VARIETIES

    KNORR BROTH

    KNORR BROTH

    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES OR 2.99 EA.

Imprimer ma sélection

Preparation

Cranberry Confit With Maple Syrup

This confit should be made in advance so that the flavours of the cranberries and maple syrup have time to blend.

In a saucepan, mix the cranberries and maple syrup and simmer over low heat until the cranberries start to soften and break open. They should feel tender to the touch.

Remove the confit from the heat and set aside for 2 to 4 hours so that the flavours blend. Serve warm.

In a skillet, melt the butter and brown the fennel slices until golden brown.

Slowly pour in the veal stock and let simmer for several minutes.

When the fennel is somewhat soft (but still crunchy), remove it from the heat.

Preheat the oven to 350°F (180°C).

In a saucepan, melt the butter on

high heat and brown the veal steaks.

Place the steaks on the rack of a

dripping pan and continue cooking

them in the oven. They will be ready

when they reach 150°F (66°C) on

a meat thermometer. Remove them

from the oven and let them rest for

a few minutes.

Pour the veal stock into the pan and

deglaze the juices, stirring briskly

with a whisk. Add roux to thicken.

Pour the sauce over the veal steaks.

Place on a nest of chopped fennel

accompanied by a cranberry sauce

sweetened with maple syrup.

On each plate, arrange the fennel slices in a nest. Place a Quebec milk-fed veal steak on top and garnish with a sprig of fennel.

Source : Veau de lait du Québec

Legal Notice

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.