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Raspberries
Raspberries marinated veal roast
Author:
Les Cultures de chez nous
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Preparation
10
Baking
20
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Raspberries marinated veal roast
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Jan 01
Preparation
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.
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