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Roast Veal With Blackberry Brandy Sauce Recipe
|Veal shoulder||675 Gram, boned and tied|
|Garlic||1 Clove (5 gm)|
|Olive oil||15 Milliliter|
|Blackberry brandy||60 Milliliter|
Calories 631 Calories from Fat 187
% Daily Value*
Total Fat 21 g32.2%
Saturated Fat 6.4 g31.8%
Trans Fat 0 g
Cholesterol 256.4 mg
Sodium 353 mg14.7%
Total Carbohydrates 38 g12.6%
Dietary Fiber 11.1 g44.6%
Sugars 20.3 g
Protein 61 g122.2%
Vitamin A 8.9% Vitamin C 73.8%
Calcium 6.4% Iron 7.7%
*Based on a 2000 Calorie diet
Rub the roast with the garlic clove.
Blend the seasonings together.
Place roast in a small roasting pan and sprinkle with the seasonings.
Drizzle the oil over the roast.
Roast, uncovered, for 35-45 minutes depending on required doneness.
While the roast cooks, puree the blackberries in a food processor.
Strain to remove pulp and seeds.
Place the juice into a small sauce pan.
Blend in the cornstarch, brandy and sugar.
Slowly heat until sauce thickens.
Remove the roast from the oven and carve.
Place on a serving platter and pour sauce over.