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Pan-roasted grain-fed veal kidneys with juniper berries and white port https://www.metro.ca/userfiles/image/recipes/Poelee-rognons-Veau-grain-Quebec-baies-genievre-Porto-blanc-4603.jpg PT30M PT15M PT45M
Place the juniper berries on a cutting board, and crush them with a heavy pot.If the butcher has not already done so, carve the grain-fed veal kidneys into small 1/2 cm (1/4 inch) slices.Heat about 60 ml (1/4 cup) butter in one very large skillet or two smaller skillets over high heat. Once the butter has browned, add the kidneys and cook for 2 minutes. Season with salt and pepper. Stir and cook 2 minutes more. Remove from heat, and drain the kidneys in a sieve over a large stainless steel bowl. Keep warm in low oven.Heat about 45 ml (3 Tbsp.) butter in a very large skillet over medium-high heat. When the butter starts to foam, add the mushrooms, and sauté until nicely browned. Add the white port and bring to boil. Add the veal stock and reduce by half. Add the cornstarch-cream mixture. Cook 3 minutes more. Add the juniper berries, then the kidneys. Heat for 1 minute, and remove from heat. Correct seasoning.
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6 or 7 juniper berries 3 whole grain-fed veal kidneys, or dressed by butcher sufficient quantity, butter Salt and pepper to taste 15 white mushrooms, trimmed and cut into thin pieces 2/3 cup (170 mL) white port 1 cup (250 mL) veal stock 2 tsp. (10 mL) cornstarch, mixed in 1/3 cup (80 ml) 35% cream
Pan-roasted grain-fed veal kidneys with juniper berries and white port

Pan-roasted grain-fed veal kidneys with juniper berries and white port

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  • Gluten-free
6
portions
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6 or 7
    juniper berries
  • 3
    whole grain-fed veal kidneys, or dressed by butcher

  • sufficient quantity, butter
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  • Salt and pepper to taste
  • 15
    white mushrooms, trimmed and cut into thin pieces
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  • 2/3 cup
    (170 mL)
    white port
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  • 1 cup
    (250 mL)
    veal stock
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  • 2 tsp.
    (10 mL)
    cornstarch, mixed in 1/3 cup (80 ml) 35% cream
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Imprimer ma sélection

Preparation

Place the juniper berries on a cutting board, and crush them with a heavy pot.

If the butcher has not already done so, carve the grain-fed veal kidneys into small 1/2 cm (1/4 inch) slices.

Heat about 60 ml (1/4 cup) butter in one very large skillet or two smaller skillets over high heat. Once the butter has browned, add the kidneys and cook for 2 minutes. Season with salt and pepper. Stir and cook 2 minutes more. Remove from heat, and drain the kidneys in a sieve over a large stainless steel bowl. Keep warm in low oven.

Heat about 45 ml (3 Tbsp.) butter in a very large skillet over medium-high heat. When the butter starts to foam, add the mushrooms, and sauté until nicely browned. Add the white port and bring to boil. Add the veal stock and reduce by half. Add the cornstarch-cream mixture. Cook 3 minutes more. Add the juniper berries, then the kidneys. Heat for 1 minute, and remove from heat. Correct seasoning.

Source : Metro

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Gluten-free recipes

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