Veal Kidneys with Ermite Cheese

Veal Kidneys with Ermite Cheese
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 3

    veal kidneys

  • 3 Tbsp.
    (45 mL)


  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 1/4 cup
    (60 mL)

    Dry white wine

  • 1/4 cup
    (60 mL)

    crumbled canadian ermite blue cheese, about 115 g

  • 1/4 cup
    (60 mL)


  • Salt and pepper to taste

  • 1

    tomato, peeled, seeded and diced

  • 2 Tbsp.
    (30 mL)

    chopped fresh parsley

  • tarragon leaves


Remove membrane from kidneys and cut away any fat. Cut each kidney in half.

In a frying pan, heat butter and oil over medium-high heat. Cook kidneys until golden. Remove from pan and drain in a sieve. Remove fat from pan and deglaze pan with wine.

Add cheese,, cream, salt and pepper and return kidneys to pan. Simmer for 6 or 7 minutes.

Add tomato, parsley and tarragon. Cook for 4 or 5 minutes more, stirring carefully.

Taste for seasoning. Serve with orzo or rice, or on a bed of bitter salad greens.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007