Charlevoix veal ribs stuffed with leeks

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 10
Portions 4
Freezing No


  • 4 Charlevoix veal ribs
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 3 to 4 Charlevoix veal sausages
  • 2 to 3 basil, mint or coriander branches
  • 100 g (100 ml) of Migneron de Charlevoix cheese
  • 15 ml (1 tablespoon) of oil
  • Salt and pepper, up to taste
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  • Incise veal on its thickness to form a pocket. Remove sausage guts to keep only the flesh.
  • Stuff all ingredients inside veal ribs then salt, pepper and oil.
  • In a pan, broil for 7 to 8 minutes over each sides.

Chef's notes