Medallions of Veal with Porto and Blueberries

Ingredients

• 500 g (1 lb) Quebec Veal medallions (8 medallions)

Marinade

• 60 ml (4 tbsp) vegetable oil
• 125 ml (1/2 cup) blueberries
• 4 rosemary leaves
• 60 ml (4 tbsp) porto or white grape juice
• 30 ml (2 tbsp) fresh garlic, minced
• 30 ml (2 tbsp) ground pepper

Preparation

1. Mix all ingredients in a dish and add medallions. Marinate at least 2 hours in refrigerator.
2. Remove medallions from marinade and drain. Save remaining marinade.
3. In a skillet on the barbecue heat up the set aside marinade, and pour the marinade directly over the medallions. Serve with a mesclun salad and fresh seasonal vegetables.