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Categories:Viewed: 14 - Published at: 2 years ago
Ingredients
- 1 cup blueberries, fresh or frozen
- 6 tablespoons orange juice
- 6 tablespoons lemon juice
- 2 tablespoons vermouth
- 2 teaspoons orange rind, grated
- 2 teaspoons lemons, rind of, grated
- 1 teaspoon fresh ginger, minced
- 3 teaspoons butter
- 1 lb veal medallions
- salt and pepper
Method
- Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and ginger.
- Stir to blend and set aside. Melt butter in a large, heavy skillet and saute until brown and just cooked through.
- Transfer veal to platter and keep warm.
- Add blueberry mixture to skillet and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over veal and serve.
