Veal Kidneys In Red Wine Sauce Recipes

LAMBS' KIDNEYS IN RED WINE

Steps:

• Begin by melting the butter in a pan and softening the onion and garlic in it for 5 minutes. After that add the chopped bacon and the mushrooms, and cook for a further 10 minutes. Meanwhile, prepare the kidneys: cut them in half and remove the skins, then snip out the cores with a pair of kitchen scissors. Now add the halved kidneys to the pan and cook them to colour a little, stirring them around the pan. Next sprinkle in the flour and stir it to soak up the juices, then add the thyme and pour in the red wine. Bring the whole lot to simmering point; season with salt (not too much, because of the bacon) and pepper. Then cover the pan and simmer gently for 15 minutes. Then remove the lid and simmer for a further 10 minutes.

VEAL CUTLETS IN RED WINE SAUCE

Steps:

• Sprinkle cutlets with salt and pepper; fry in the vegetable oil until browned.
• Place the veal in a casserole dish.
• To the skillet, add the onion, mushrooms and parsley; cook a few minutes. Stir in and brown the flour and add the remaining ingredients.
• Cook until smooth and thick, stirring constantly with a whisk.
• Pour this mixture over the cutlets and bake at 325 degrees for an hour.

SAUTEED KIDNEYS

Steps:

• Remove the outside membrane from the kidneys.
• Rinse and pat dry; set to the side.
• Melt the butter and oil together in a skillet.
• Brown the kidneys quickly, and remove to a warm platter.
• Add the onion and mushrooms to the pan and cook until the onion is soft and translucent, stirring frequently.
• Add the wine and cook for another minute or so; return the kidneys to the pan and add salt to taste.
• Heat through.
• Serve on toast points.

VEAL IN RED-WINE SAUCE (MEURETTES DE VEAU)

Steps:

• Sprinkle the veal with salt and pepper.
• Heat the oil in a large, heavy skillet over high heat, add the veal pieces a few at a time and cook, stirring, until lightly browned on all sides, about 8 to 10 minutes. Transfer the pieces as they are browned to a large, heavy casserole and continue cooking in the casserole over high heat. Add more pieces to the skillet and continue cooking and browning and transferring the pieces to the casserole until all are browned and added.
• Add the carrots, onion and garlic to the meat and stir. Cook 10 minutes and sprinkle with flour, salt and pepper, stirring. Tie the thyme, parsley and bay leaf into a bundle and add it. Add the wine and sugar and bring to the boil. Cover and let simmer over low heat about one and one-half hours. Remove and discard the herb bundle. Add the marc de bourgogne and cook about three minutes longer. Serve with croutons, if desired, on the side.

VEAL KIDNEYS IN RED-WINE SAUCE

Steps:

• Cut each kidney crosswise into quarters. Cut away and discard most but not all of the firm interior white fat or core of each kidney. Cut the kidneys into bite-size cubes and set aside.
• Cut the mushrooms into bite-size pieces. There should be about 4 cups.
• Heat 1 tablespoon of the butter in a saucepan, and add the mushrooms. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates. Add 1 tablespoon of the shallots and the flour, and cook briefly, stirring. Add the wine, beef broth and tomato paste, and cook over high heat about 5 minutes or until reduced to 2 cups.
• Meanwhile, heat 1 tablespoon of the oil in a wide, heavy skillet, and add half of the kidney pieces. Cook, shaking the skillet and stirring often, about 1 1/2 minutes. Line a mixing bowl with a sieve, and pour the kidneys into the sieve to drain.
• Heat the remaining 1 tablespoon oil in the skillet, and add the remaining kidney pieces. Cook about 1 1/2 minutes and drain, as above.
• Heat 1 tablespoon of the butter in a casserole, and add the remaining 2 tablespoons of shallots. Cook briefly, and add the mushrooms in red-wine sauce, the kidneys, salt and pepper, and swirl in the remaining 3 tablespoons of butter. Serve sprinkled with parsley.

ORECCHIETTE WITH RED-WINE VEAL SAUCE

Steps:

• Make sauce:
• Pat veal shanks dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderately high heat until hot but not smoking and brown shanks on all sides. Transfer shanks to a plate and in skillet sauté onions, stirring, until golden, about 10 minutes.
• In a blender or food processor coarsely purée tomatoes with juice and stir into onions with remaining sauce ingredients. Bring mixture to a simmer. Add shanks and cook, covered, over low heat 1 1/2 to 2 hours, or until meat is tender. Discard cloves.
• Transfer shanks to a cutting board and cool slightly. Simmer sauce, uncovered, stirring occasionally, 15 minutes.
• Using 2 forks shred meat. With a sharp knife remove marrow from shanks and chop. Stir meat and marrow into sauce and season with salt and pepper. Simmer sauce 15 minutes. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered. 2 days or frozen 1 month.
• In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a large heated bowl immediately toss pasta with sauce.

VEAL, MUSHROOM AND RED WINE SAUCE

Steps:

• Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.