Crusty Rack of Quebec Grain-Fed Veal with Pear and Cranberry Sauce

Type of cut: racks

Yield: 4 servings

Degree of difficulty: difficult

Preparation: 60 minutes

Cooking: 45 minutes

Cooking method: roasting

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Ingredients

  • 1 rack of Quebec Grain-Fed Veal (4 ribs) 
Crust mix
  • 80 ml (1/3 cup) Dijon mustard
  • 30 ml (2 tbsp) olive oil
  • 2 cloves of garlic
  • 6 leaves of fresh sage
  • Salt and pepper to taste
  • 45 ml (3 tbsp) extra-fine corn flour
  • 45 ml (3 tbsp) breadcrumbs
Pear and Cranberry Sauce
  • 1 medium sweet onion, thinly sliced
  • 1 stalk of celery, thinly sliced
  • 4 Bartlett pears, unpeeled and diced
  • 125 ml (1/2 cup) sweetened dried cranberries
  • 30 ml (2 tbsp) olive oil
  • 250 ml (1 cup) ice cider (can be replaced with sweet aperitif white wine)
  • Salt and pepper
  • 1 handful of Italian parsley, chopped

Preparation

  1. With a food processor, mix the first 5 ingredients of the crust mix.
  2. Incorporate flour and breadcrumbs.
  3. Preheat oven to 175°C (350°F).
  4. Cover the grain-fed veal rack with the crust mix.
  5. Place the rack on a row of vegetables or on a grill in a roasting pan.
  6. Cook in the oven until the internal temperature reaches 64°C (147°F). The meat will have begun to shrink in volume and the meat juices will rise to the surface. Turn the rack over halfway through cooking to obtain a uniform colour. Give between 20 and 30 minutes of cooking per inch of thickness according to the individual oven.
  7. Meanwhile, prepare the pear and cranberry sauce.
  8. Remove meat from the oven, cover lightly with aluminium foil, set aside and keep warm for approximately 15 minutes. The heat will spread and the centre of the meat should reach 66°C (150°F).
  9. Heat the fruit sauce and serve with the rack.
Fruit sauce preparation (tastier if prepared ahead of time)
  1. In olive oil, place the onions, celery, pears and cranberries.
  2. Moisten with ice cider.
  3. Simmer for approximately 15 minutes.
  4. Adjust seasoning with salt and pepper and add parsley.

Wine pairing

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© Société des alcools du Québec, Montréal, 2007, 2011