Veal Kidneys With Cranberries
|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)|
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.