Veal Kidneys with Marsala Sauce

Veal Kidneys with Marsala Sauce
  • 4 servings
  • 0:20 Preparation
  • 0:08 Cooking
  • 0:28 Total Time


Add all
  • 1 lb
    (450 g)

    veal kidneys

  • 2 Tbsp.
    (30 mL)


  • 2 Tbsp.
    (30 mL)

    olive oil

  • salt and pepper to taste

  • marsala sauce

  • 2

    shallot, chopped

  • 1/4 cup
    (60 mL)

    dry marsala

  • 1/2 cup
    (125 mL)

    15 % cream

  • salt and pepper


Rinse, dry kidneys, trim fat and remove membranes. Separate lobes.

In a frying pan, melt butter with oil; sauté kidneys over high heat 4 to 5 minutes.

Transfer to a colander, cover with aluminium foil, drain. Discard cooking juice; wipe frying pan with a paper towel

In the same pan, brown shallots in remaining butter and oil; deglaze with Marsala; reduce by half.

Add cream; reduce until thick or until sauce coats the back of a spoon. Season.

Strain the sauce. Reheat kidneys in sauce before serving.

Source: Metro

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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