Veal Medallions with Blueberry-Citrus Sauce

Name: Veal Medallions with Blueberry-Citrus Sauce
Yield: 4 serving(s)
Ingredients: 1 cup blueberries, fresh or frozen; 6 tablespoons orange juice; 6 tablespoons lemon juice; 2 tablespoons vermouth; 2 teaspoons orange rind, grated; 2 teaspoons lemons, rind of, grated; 1 teaspoon fresh ginger, minced; 3 teaspoons butter; 1 lb veal medallions; salt and pepper

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Recipe by Dancer

READY IN:

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

cup blueberries, fresh or frozen
6

tablespoons orange juice
6

tablespoons lemon juice
2

tablespoons vermouth
2

teaspoons orange rind, grated
2

teaspoons lemons, rind of, grated
1

teaspoon fresh ginger, minced
3

teaspoons butter
1

lb 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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