Veal Kidneys in Port Sauce

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Something I really missed in the U.S. was “les abats” or the nasty bits.  Offal is so delicate that even if they had been available, I probably wouldn’t have bought any because I don’t trust industrial handling of them.

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These veal kidneys were supplied and cleaned by Trotoux.  I didn’t really like the way they were cut and had to cut them again but they were fresh and of good quality.  I made a simple sauce with shallots, California port and cream.

Veal Kidneys in Port Sauce

3 tbsp butter

3 shallots, thinly sliced

1 – 1 1/2lb fresh veal kidneys, cleaned and cut into bite sized chunks

2 sprigs thyme

1/4 cup port

1/2 cup cream

In 2 tbsps butter, saute the shallots until soft, add the last tbps of butter, then add the kidneys and continue to saute until a little pink is still visible, then stir in the thyme, remove from the pan and set aside.

Add the port to the pan, then boil down until half the liquid has evaporated.  Stir in the cream and cook until the sauce has thickened.  Add the kidneys to the sauce and just heat.

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes and tagged , , , , , , , , . Bookmark the permalink.

14 Responses to Veal Kidneys in Port Sauce

  1. I’m not sure I’d trust US offal either. But these look delicious.

  2. Mad Dog says:

    Delicious! Veal kidneys are uncommon here, though I’m sure my butcher could get them if asked 🙂

  3. Beautiful – we love the “nasty” bits too and feasted on lamb offal on Sunday at a big outdoor family get together 🙂

  4. Jon says:

    Love kidneys! Recipe sounds delicious, like the idea of thyme.

  5. The thyme is delicate enough for a cream sauce but still adds a little interest.

  6. Very good thing, a kidney…as you might guess, that’s from memory:)

  7. Reblogged this on Empires, Cannibals, and Magic Fish Bones and commented:
    J’aime rognons de veau. J’aime cette recette. Bon Appétit!

  8. Wow you really used every part of the veal in the last two posts. Well done.

  9. I’ve managed to get some good lamb kidneys at the farmer’s market — I wouldn’t trust any supermarket stuff here in the US, (and I’ve seen veal kidneys there) — but if I have a handle on decent local farmers, I’m eating it.

    Next time I get some, I’m trying your treatments! Port, and thyme… mmmm!

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