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Kidneys Braised In Red Wine

Western.Chefs's picture
  Butter 2 Tablespoon
  Olive oil 1 Tablespoon
  Veal kidneys 4
  Flour 1 Tablespoon
  Bacon slices 2
  Carrots 2 , diced
  Onion 1 , diced
  Turnip 1 Small, peeled and diced
  Red wine 315 Milliliter (1 1/4 Cups)
  Bouquet garni 1
  Mushrooms 1 Pound (225 Gram)
  Tomatoes 2 , peeled, seeded and coarsely chopped
  Chopped fresh parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Preheat the oven to 325°F (170°C).
Heat the butter and the oil in a frying pan.
Add the kidneys and saute them, turning them over to cook on both sides.
Add the flour and let it brown.
Put the bacon into an earthenware casserole, cover with the mixed vegetables and season well.
Remove the kidneys from the pan and put them on top of the vegetables.
Add the wine to the pan and bring it to a boil, stirring in any residue in the pan.
Pour it over the kidneys, add the bouquet garni and bake for 30 minutes.
Stir in the mushrooms and tomatoes.
Cook for another 10 minutes.
Using a slotted spoon, lift out the kidneys and mushrooms.
Puree the sauce, pushing the vegetables through a sieve into a saucepan, or puree it in a blender for a few minutes.
Adjust the seasoning, return the kidneys and mushrooms to the sauce, reheat for 5 minutes and serve sprinkled with parsley.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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