Roast veal with milk

MILK-FED VEAL ROAST

Portions : 4 - Preparation : 10 minutes - Cooking time : 65 to 70 minutes

Ingredients

• 1 Québec veal roast
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 500 ml (2 cups) onions, thinly sliced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 pinch herbes de Provence blend
• 500 ml (2 cups) button mushrooms, halved
• 15 ml (1 tbsp.) honey
• 1.5 l (6 cups) milk
• salt and pepper to taste

Preparation

1. Season roast with salt and pepper.
2. In a hot casserole, sear the roast coated with Mycryo butter or the fat of your choice for 2 minutes on each side. Remove and set aside.
3. In the same pan, sauté the onion for 1 minute, until lightly colored.
4. Add the garlic, bay leaf, herbes de Provence, mushrooms, honey and milk and stir to combine. Return the roast to the pot, bring to a simmer, then lower the heat, cover and simmer for 60 minutes. Check seasoning.
5. Serve with mashed potatoes and green vegetables.