Recipes
Quebec Milk-Fed Veal with Mead and Pears
Yield: 4 servings
Preparation: 15 minutes
Cooking: 1 hour 5 minutes
Execution: easy
  • 30 ml (2 tbsp) melted butter
  • 125 ml (1/2 cup) mead*
  • 1 kg (2 lb) rack of Quebec Milk-Fed Veal
  • 1 onion, quartered
  • 2 ripe pears, peeled and cut in eighths
  • 2 ml (1/2 tsp) ground nutmeg
  • 2 ml (1/2 tsp) fresh thyme
  • Salt and pepper to taste

Preparation
  • Preheat oven to 375ºF (190ºC).
  • In a shallow, ovenproof dish, combine the butter and mead.
  • Wrap the tips of the bones in aluminum foil. Place the whole rack in the dish and turn well to coat the meat. Arrange the onions around the meat. Roast, uncovered, for 1 hour, or until still slightly pink.
  • Add the pears, nutmeg and thyme to the juices in the pan and stir carefully to combine. Continue roasting another 5 minutes (internal temperature 66°C or 150°F). Remove from oven, cover with aluminum foil and allow the meat to rest for
    15 minutes before carving into individual rib chops.
  • Pour the juices from the roasting pan into a gravy boat.
  • Serve the veal with the pan juices, onions and pears. Suggested side dishes: buttered carrots and a mix of white and wild rice.
  • *For a slightly caramelized coating, use a sweeter mead.
  • Variation: Replace the mead and pears by ice cider and apples. Sprinkle with toasted sliced almonds at serving time.
Nutritional Information  (per serving)
  Calories Protein Carbohydrate Fat
Amount  
% Daily Value  
310 kcal 34 g 18 g 11 g
- - 6 % 17 %