![](/assets_dist/img/lait1.png)
![](/assets_dist/img/lait2.png)
![](/assets_dist/img/grain1.png)
![](/assets_dist/img/grain2.png)
Medallions of Veal with Porto and Blueberries
![Medaillons De Veau Du Quebec Au Porto Et Aux Bleuets 164](/media/c2fgl10l/medaillons-de-veau-du-quebec-au-porto-et-aux-bleuets_164.jpg)
![Medaillons De Veau Du Quebec Au Porto Et Aux Bleuets 164](/media/c2fgl10l/medaillons-de-veau-du-quebec-au-porto-et-aux-bleuets_164.jpg)
Yield:
4 servings
Preparation time:
5 minutes
Cooking time:
10 minutes
Type:
![Veau De Lait Certifie Horiz ENG](/media/cjhjeaol/veau_de-lait-certifie_horiz_eng.png)
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
- Mix all ingredients in a dish and add medallions. Marinate at least 2 hours in refrigerator.
- Remove medallions from marinade and drain. Save remaining marinade.
- 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.