Veal chunks marinated in whisky with spicy orange sauce

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal fillet or veal entrecote, veal stock

Difficulty: **

Cooking methods: frying

Preparation

Cut the veal fillet into chunks or veal entrecôte into thin strips. Mix the whisky with the juniper berries, cloves, nutmeg, cinnamon, olive oil and salt, for the marinade. Polish the oranges clean under running water and grate ½ tbsp. of the skin. Add this to the marinade. Pour the marinade over the veal chunks and allow them to marinate for at least 1 hour.

In the meantime, squeeze the oranges. Pat the marinated veal chunks slightly dry with paper towel. Sieve the marinade. Heat the butter and fry the veal chunks in it for 3-4 minutes, until light brown all over. Remove them from the pan and keep warm. Stir the flour into the braising juices and mix well, allowing this roux to cook for about half a minute. Add the orange juice, veal stock, honey, 1 dl. sieved marinade juice, salt, pepper and tabasco, stirring well. Allow the sauce to simmer on a low heat, in an open pan, for 10 minutes, until it has reached the desired thickness. Stir the green peppercorns into the sauce. Divide the veal over the plates.

Serve with the sauce and garnish the dish with slices of orange.

Tips:
* Replace the veal fillet or veal entrecote with veal roast.
* Serve the veal chunks on a bed of braised onion rings to which 1 tbsp. of marmalade has been added.

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