07
Mar
11

Recipe: Veal with Port and Blueberry Sauce

Veal with Port and Blueberry Sauce

Veal with Port and Blueberry Sauce

Ingredients
4 Veal medallions, veal chops may be substituted if you might prefer

Marinade:
2 tablespoons Extra Virgin Olive Oil

1/4 cup blueberries 60 ml

1/4 teaspoon fresh rosemary leaves

4 tablespoons Ruby Port wine

1 tablespoon fresh garlic, minced

1/2 tablespoon ground black pepper

1/2 tablespoon ground cayenne pepper

Directions
Mix all ingredients in a dish and add the veal.

Marinate for 15-45 minutes in the refrigerator (the longer the marination process, the more the intensity of the flavors in the sauce will transfer into the veal).

Remove the veal from marinade and drain; reserve the marinade.

Grill the veal to your preferred temperature.

In a skillet  bring the reserved  marinade to a rolling boil, and pour the marinade directly over the veal, placing a few blueberries around the plate for garnish.

Raptor Ridge Pinot Noir

Raptor Ridge Pinot Noir

 

This is a wonderfully delicate dish, as veal tends to be that has a light Mediterranean Flare to it. As a result, I usually prefer a lighter style of wine to pair against this dish such as the Raptor Ridge Shea Vineyard Pinot Noir.

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