Recipes
Sautéed Quebec Milk-Fed Veal
with Multicoloured Peppers and Zucchini
Yield: 4 - 6 servings
Preparation: 15 minutes
Cooking: 45 minutes
Execution: easy
  • 750 g (1 1/2 lb) Quebec Milk-Fed Veal, cubed
  • 15 ml (1 tablespoon) olive oil
  • 15 ml (1 tablespoon) butter
  • 1 red pepper, seeds removed, cut into strips
  • 1 green pepper, seeds removed, cut into strips
  • 1 yellow pepper, seeds removed, cut into strips
  • 2 zucchini, cut in large slices
  • 100 ml (7 tablespoons) white wine
  • 50 ml (3 tablespoons) 15 % cream, country or old style
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 45 ml (3 tablespoons) raisins, pre-soaked in water or white wine
  • Juice of 1 lime
  • Salt and pepper to taste

Preparation
  • In a skillet, heat the oil and butter and sauté the veal cubes.
  • Add salt, pepper and peppers. Cover and cook over low heat for 15 minutes.
  • Add the white wine, and bouquet garni. Cook over low heat for 15 minutes.
  • Add the zucchini, raisins, cream, and lime juice. Cook for 15 minutes.
  • Check the seasoning, remove the bouquet garni and serve on hot plates.
  • Variation: Replace cream by 100 ml (7 tablespoons) demi-glace sauce, prepared ahead.

    Tips from the chef:
    Special request to the butcher: To keep the meat juicy and tender, use large cubes of milk-fed veal, sear over high heat and then cook over very low heat.