Nothing is lost!
Use the bones and the leftovers from roasts to prepare your own home made broth. Put the bones, a carrot, an onion and a celery stalk in a casserole. Cover with water and let simmer over low heat for about 3 hours. Strain the broth and use it to prepare a comforting soup or freeze it to use later.
Use the juice from oven roasts to give character to your sauces. Pour the cooking juices in a small pan and add wine, if desired. Heat over high heat. Let the liquid reduce by half. Add cream or a package of commercial demi-glaze sauce prepared according to the instructions on the package. Salt and pepper to taste.
Make-ahead Quebec Milk-Fed Veal Medallions or Pavés
This method of preparing a meal allows you to serve Quebec Milk-Fed Veal medallions or pavés to several guests at the same time, without the stress and inconvenience of cooking a dish at the last minute.
At mealtime, you simply reheat the medallions or pavés in the oven (preferably a convection oven).
Medallions or pavés of Quebec Milk-Fed Veal
Degree of difficulty: easy
Preparation: 20 minutes
Cooking: 10 to 15 minutes per medallion
- Quebec Milk-Fed veal medallions or pavés (3/4 to 1 in thick, 115 to 150 g per person)
- Olive oil
- Salt and pepper
- Heat the olive oil in a skillet over high heat until the oil begins to separate.
- Brown the medallions quickly on each side and remove them from the heat.
- Let the medallions cool and then refrigerate them.
- Deglaze the skillet with wine, tea or any other liquid and recover the pan juices to prepare a delicious sauce.
- To reheat the medallions, put them on a wire rack placed in a cookie sheet and bake at
350°F (175°C) for 10 to 15 minutes (cook until internal temperature reaches 150°F (66°C). When the meat juices begin to escape and the medallions have shrunk slightly, the meat is sufficiently hot and cooked.
- Place the milk-fed veal medallions on warm plates and serve with sauce, vegetables and risotto or pasta.