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Veal Kidneys With Cranberries Recipe
|Veal kidneys||1 Pound, trimmed, cut into lobes|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon|
|Fresh cranberries/Frozen cranberries||1 Cup (16 tbs)|
|Raspberry vinegar||2 Tablespoon|
|Beef broth||1⁄3 Cup (5.33 tbs)|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1023 Calories from Fat 534
% Daily Value*
Total Fat 60 g92.5%
Saturated Fat 10.4 g52%
Trans Fat 0 g
Cholesterol 1651.3 mg
Sodium 1670.1 mg69.6%
Total Carbohydrates 41 g13.8%
Dietary Fiber 9.1 g36.2%
Sugars 5 g
Protein 78 g155.3%
Vitamin A 29.3% Vitamin C 62.2%
Calcium 7.7% Iron 94%
*Based on a 2000 Calorie diet
Dredge kidneys with flour.
In an ovenproof skillet, over high heat, heat oil.
Sear kidneys 5 minutes, stirring occasionally.
Mix in cranberries.
Sprinkle with raspberry vinegar.
Cook 1 minute.
Season to taste with salt and pepper.
Pour both broths into skillet.
Bring to a boil.
Cook in oven 10 minutes or until kidneys are tender.