| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | 20 minutes | ||||||||
| INGREDIENTS: | ||
| 2 lbs range veal leg | 6 rosemary branches | 1 Tbsp, rosemary, chopped |
| 1/2 cup olive oil | 1/2 cup white wine | cracked pepper |
| 1/2 bottle blueberry wine or other berry wine | 1 cup demi-glace | 1/2 cup blueberries |
| juice of 1 lemon | sugar to taste | |
| 1 | Cut veal meat into 1" cubes and rub the meat with the rosemary branches. Set aside. |
| 2 | Prepare the marinade by combining the chopped rosemary with the olive oil, white wine and pepper. Marinate the veal for 2 hours. |
| 3 | Prepare the blueberry sauce by combining the blueberry wine, demi-glace, blueberries, lemon juice and sugar over low heat. Keep warm. |
| 4 | Mesquite grill the veal for 10 minutes or until done. Serve with the blueberry sauce. |