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Veal Kidney Saute

Meat.World's picture
  Veal kidneys 2 Pound, outer fat and membrane removed, halved, cored and cubed
  Rendered bacon fat 3 Tablespoon
  Onion 1 Small, chopped
  Garlic 1 Clove (5 gm), chopped
  Flour 1 Tablespoon
  Whole cloves 2
  Crushed thyme 1⁄4 Teaspoon
  Chopped fresh parsley 2 Tablespoon
  Paprika To Taste
  Red wine 3⁄4 Cup (12 tbs)
  Water 3⁄4 Cup (12 tbs)
  Salt To Taste
  Pepper To Taste

Saute the kidneys in 2 tablespoons [30 ml.] of the bacon fat over low heat and if any juice accumulates, drain it.
Add the remaining bacon fat and the onion and garlic to the meat.
Stir and fry until the vegetables are golden.
Stir in the flour and allow it to brown.
Now add the cloves, thyme, parsley and a little paprika.
Season to taste with salt and pepper, and pour in equal parts of wine and water to just cover the meat.
Cover the pot and simmer slowly for one hour.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 397 Calories from Fat 166

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 6.6 g33%

Trans Fat 0 g

Cholesterol 836.3 mg278.8%

Sodium 526.5 mg21.9%

Total Carbohydrates 10 g3.4%

Dietary Fiber 1.1 g4.4%

Sugars 1.4 g

Protein 37 g73.8%

Vitamin A 29.6% Vitamin C 41.3%

Calcium 4.7% Iron 47.1%

*Based on a 2000 Calorie diet

Veal Kidney Saute Recipe