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Veal Kidneys With Cranberries

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  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)
  Salt To Taste
  Pepper To Taste

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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