Quebec Grain-Fed Veal Paupiettes with Nuts and Dried Cranberries

Type of cut: cutlets

Yield: 4 servings

Degree of difficulty: average

Preparation: 30 minutes

Cooking: 40 minutes

Cooking method: braising




  • 4 Quebec Grain-Fed Veal cutlets, 120 g (4 oz) each
  • Butter or olive oil in sufficient quantity
  • 250 ml (1 cup) apple juice
  • 5 ml (1 tsp) dried rosemary
  • Salt and ground pepper to taste
  • 10 ml (2 tsp) corn starch or white roux
  • 300 g (10 oz) ground Quebec Grain-Fed Veal
  • 60 ml (1/4 cup) walnuts, coarsely chopped
  • 60 ml (1/4 cup) dried cranberries, coarsely chopped
  • 5 ml (1 tsp) lemon zest
  • Salt and ground pepper to taste


  1. In a mixing bowl, mix all stuffing ingredients and gently knead the mixture.
  2. Place approximately 70 g (2 oz) of stuffing in the centre of each cutlet.
  3. Fold the cutlets over the stuffing and tie. (You can give it an elongated or rounded shape).
  4. Preheat oven to 175°C (350°F).
  5. In an oven-proof frying pan, heat butter or oil on medium-high and quickly brown the grain-fed veal paupiettes.
  6. Add the apple juice (without submerging the meat) and rosemary.
  7. Cover and cook in the oven until the internal temperature reaches 79°C (174°F). Give approximately 1/2 hour of cooking per inch of thickness of the meat.
  8. Remove the meat from the oven, cover lightly with aluminium foil and let sit for a few minutes.
  9. Meanwhile, prepare the sauce: strain meat juices, season with salt and pepper and thicken to desired consistency with the corn starch or white roux.
  10. Remove strings from the paupiettes and slice.
  11. Serve the grain-fed veal paupiettes with mashed potatoes, sweet potatoes and parsnip.

Wine pairing

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