Recipes
Citrus Quebec Milk-Fed Veal brochettes
Click on the icon to download a video file for this recipe
Windows Media Player Formator Real Player Format
Yield: 4 servings
Preparation: 10 minutes
Cooking: 10 minutes
Execution: easy
  • 16 to 20 Quebec Milk-Fed Veal brochette cubes from the leg or shoulder (Important : do not use braising cubes.)
  • 3 cloves
  • 1 clove of garlic
  • 1/2 lemon
  • 1/2 lime
  • 1/2 orange
  • 250 g (1/2 lb) mushrooms
  • 12 cherry tomatoes
  • 1 thyme leaf
  • 60 ml (4 tablespoon) olive oil
  • Salt and pepper to taste

Preparation
  • Crush cloves, peel and chop garlic.
  • Add garlic and crushed cloves to the cubes of milk-fed veal (4 or 5 per brochette) in an earthenware container. Add oil and citrus juice (lemon, orange and lime) then salt, pepper and thyme. Marinate for 30 minutes.
  • Clean mushrooms. Drain the veal cubes and prepare the brochettes starting with a cherry tomato. Alternate pieces of veal with mushrooms and tomatoes. Finish with a tomato.
  • Brush brochettes with marinade. Broil for approximately 8 to 10 minutes (sear brochettes on one side before turning and do not press on the meat so the juice is not extracted).