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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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1023 Calories from Fat 534

% Daily Value*

Total Fat 60 g92.5%

Saturated Fat 10.4 g52%

Trans Fat 0 g

Cholesterol 1651.3 mg550.4%

Sodium 1670.1 mg69.6%

Total Carbohydrates 41 g13.8%

Dietary Fiber 9.1 g36.2%

Sugars 5 g

Protein 78 g155.3%

Vitamin A 29.3% Vitamin C 62.2%

Calcium 7.7% Iron 94%

*Based on a 2000 Calorie diet

Veal Kidneys With Cranberries Recipe