Medallions of Veal with Porto and Blueberries

Ingredients

  • 500 g (1 lb) Quebec Veal medallions (8 medallions)

Marinade

  • 60 ml (4 tbsp) vegetable oil
  • 125 ml (1/2 cup) blueberries
  • 4 rosemary leaves
  • 60 ml (4 tbsp) porto or white grape juice
  • 30 ml (2 tbsp) fresh garlic, minced
  • 30 ml (2 tbsp) ground pepper

Preparation

  1. Mix all ingredients in a dish and add medallions. Marinate at least 2 hours in refrigerator.
  2. Remove medallions from marinade and drain. Save remaining marinade.
  3. In a skillet on the barbecue heat up the set aside marinade, and pour the marinade directly over the medallions. Serve with a mesclun salad and fresh seasonal vegetables.