HomeOur recipesRaspberries

Raspberries marinated veal roast

Name: Raspberries marinated veal roast
Cook time: 20 min
Total time: 10 min
Yield: 4
Cuisine: Main meals
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)

Author: Les Cultures de chez nous

Preparation	10
Baking	20
Portions	4
Freezing	No

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)

Find our bag in yourlocal grocery store

This week's specials

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.