Veal Kidneys With Cranberries Recipe
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Summary
Ingredients
1 lb veal kidneys, trimmed, cut into lobes
1/4 cup whole wheat flour
3 tbsp vegetable oil
1 cup fresh or frozen cranberries
2 tbsp raspberry vinegar
Salt and pepper
1/3 cup beef broth
1/3 cup chicken broth
Directions
Preheat oven to 400 °F (205 °C).
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.
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.
