- 450 g (1 lb) Quebec Milk-Fed Veal cubes
- 1 fennel bulb
- 25 ml (1 1/2 tbsp) olive oil
- 1 onion cut into 6 pieces
- 3 celery branches cross-cut into 2 cm thick pieces
- 25 ml (1 1/2 tbsp) Xeres vinegar
- 50 ml (1/4 cup) apple juice
- 500 ml (2 cups) Prepared Concentrated Veal Stock or chicken stock
- 15 ml (1 tbsp) flour
- 5 ml (1 tsp) fennel seeds
- 2 ml (1/2 tsp) crushed peppers
- 12 green olives
- 15 ml (1 tbsp) butter
- Trim the stems from the fennel bulb and cut them into 4 pieces. In a hot water casserole, blanch the fennel pieces for 2 minutes and refresh them by rinsing them in cold water. Set aside.
- Heat the pan on medium-high heat and pour the olive oil. Brown the milk-fed veal cubes for 2 to 3 minutes then add the onion and the celery. Continue cooking for 2 or 3 more minutes.
- Add the Xeres vinegar and the apple juice and reduce by half.
- Add the veal stock, the pieces and seeds of fennel, the pepper and the olives. Bring to a boil, cover and cook in an oven at 180°C (350°F) for 30 to 35 minutes (check the cooking).
- Remove the cubes and the vegetables from the pan and set aside.
- Thicken the sauce by adding the flour and the butter using a whip. Add the meat and the vegetables. Mix delicately and serve.
Suggested accompaniment: Carrots, turmeric rice and barley.
This recipe was prepared by Benoît Latulippe chef of the Institut de tourisme et d’hôtellerie du Québec (ITHQ).