Veal Kidneys With Cranberries Recipe

Summary

Difficulty LevelEasyCourse

Ingredients

 1 lb veal kidneys, trimmed, cut into lobes
 Whole wheat flour1/4 Cup (16 tbs)
 Vegetable oil3 Tablespoon
 Cranberries1 Cup (16 tbs), frozen
 Raspberry vinegar2 Tablespoon
 Beef broth1/3 Cup (16 tbs)
 Chicken broth1/3 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

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.
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