Veal Medallions with Blueberry-Citrus Sauce
photo by FrenchBunny
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 236.59 ml blueberries, fresh or frozen
- 88.74 ml orange juice
- 88.74 ml lemon juice
- 29.58 ml vermouth
- 9.85 ml orange rind, grated
- 9.85 ml lemons, rind of, grated
- 4.92 ml fresh ginger, minced
- 14.78 ml butter
- 453.59 g veal medallions
- salt and pepper
directions
- Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and ginger.
- Stir to blend and set aside. Melt butter in a large, heavy skillet and saute until brown and just cooked through.
- Transfer veal to platter and keep warm.
- Add blueberry mixture to skillet and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over veal and serve.
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Reviews
-
This was a delicious dish. I could not find veal medallions at all. I went to my regular grocery store, Whole Foods and Fresh Market and out of the three none of these places had them so I settled for veal cutlets. They really worked out well though, they were very tender and went well with the dish. This was such a very quick dish to put together. The flavor was amazing with the sweet of the blueberries and tartness of the citrus it was perfect. Thanks for this wonderful recipe Dancer^
RECIPE SUBMITTED BY
Dancer
Guelph, 0