Veal Kidneys With Cranberries Recipe
Summary
Ingredients
| 1 lb veal kidneys, trimmed, cut into lobes | ||
| Whole wheat flour | 1/4 Cup (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| Cranberries | 1 Cup (16 tbs), frozen | |
| Raspberry vinegar | 2 Tablespoon | |
| Beef broth | 1/3 Cup (16 tbs) | |
| Chicken broth | 1/3 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.
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.
Chef
