Veal Medallions With Juniper Recipe


Preparation Time35 MinCooking Time10 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientInterest Group


 Dried cloud ear mushrooms8
 Veal fillet1 Pound (450 Gram)
 Crushed black peppercorns To Taste
 Butter1⁄2 Ounce (15 Gram)
 Juniper berries12 , crushed
 Grated lemon rind15 Milliliter (1 Tablespoon)
 Lemon juice5 Milliliter (1 Teaspoon)
 Medium sherry45 Milliliter (3 Teaspoon)
 Double cream30 Milliliter (2 Tablespoon)
 Lemon slices3 (As Garnish)

Nutrition Facts

Serving size

Calories 383 Calories from Fat 247

% Daily Value*

Total Fat 27 g42.2%

Saturated Fat 10.1 g50.7%

Trans Fat 0 g

Cholesterol 82.5 mg

Sodium 133.5 mg5.6%

Total Carbohydrates 10 g3.4%

Dietary Fiber 6.3 g25.3%

Sugars 0.2 g

Protein 24 g47.1%

Vitamin A 1.9% Vitamin C 15.7%

Calcium 4.9% Iron 12.3%

*Based on a 2000 Calorie diet


1. Soak the cloud ear mushrooms in 150 ml (1/4 pint) hot water. Preheat a 25 cm (10 inch) browning dish on HIGH for 7 minutes, or according to the manufacturer's instructions.
2. Slice the veal into 8 even-sized chunks or 'medallions' and season with freshly ground black pepper.
3. Put the butter in the preheated browning dish and quickly add the pieces of meat, turning them in the butter to brown on each side. Add the crushed juniper berries, lemon rind, lemon juice, sherry and cream. Stir well and microwave, uncovered, on HIGH for 4 minutes, stirring and turning the meat halfway through cooking time. Top each piece of veal with one cloud ear mushroom, and spoon sauce over and around each serving. Garnish with twists of lemon.