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Raspberries marinated veal roast

Author: Les Cultures de chez nous
Petit fruits
Preparation 10
Baking 20
Portions 4
Freezing No


  • 250 ml (1 cup) of frozen raspberries
  • 250 ml (1 cup) of veal stock
  • 1 diced onion
  • 1 diced carrot
  • 1 veal roast of 1½ pound (4½ cups)
  • 30 ml (2 tablespoons) of olive iol
  • 1 garlic clove
  • Pepper and salt
  • 15 ml (1 tablespoon) of butter
  • Fresh basil and thyme (optional)
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  • In a mixer, mix raspberries with oil, veal stock, garlic and fresh basil. Pour in a ziploc bag.
  • Add onion, carrot, pepper and thyme. Add roast.
  • Marinate for 6 to 24 hours.
  • Drain meat and set marinade aside.
  • In a pan, melt butter at medium heat and fry roast over each sides.
  • Salt and pepper.
  • Pour the marinade, cover and cook 20 minutes at low heat.

Chef's notes

This plate is excellent with mashed sweet potatoes and a salad.