Veal kidney with Madeira sauce
Well, we can say this veal kidney with Madeira sauce French recipe is as rustic as it is tasty! I love it!
To tell the truth, it’s a recipe that scared me a little at first: I imagined something complex and technical… But in the end, it’s disconcertingly simple! The result? A generous, fragrant and comforting dish, which calls upon grandmother’s recipes. A nice addition to my repertoire of traditional and authentic dishes… And above all, a real treat for the taste buds!
Since I was little, I’ve loved kidneys, and I also love shallot sauce. So I wanted to marry these two pleasures in a recipe associated with Madeira. Verdict? A total success! Just looking at the photos makes me salivate.
That said, as delicious as winter recipes are, I must admit that I increasingly want to bite into a beautiful juicy tomato and see the market stalls fill up with spring produce… Because well, cabbages, leeks and potatoes are delicious, but I want a change!
Veal kidney with Madeira sauce recipe
What ingredients do you need to make this Veal Kidney in Madeira Sauce recipe?
- 2 veal kidneys, trimmed and de-nerved (ask your butcher to prepare them)
- 250 g button mushrooms
- 2 large shallots, finely chopped
- 10 cl Madeira wine
- 15 cl thick fresh cream
- 20 g butter
- Salt and pepper
- 1 tablespoon finely chopped flat-leaf parsley
What to serve as a side dish with these Veal Kidneys?
Other French traditional meat recipes you might enjoy:
Veal kidney with Madeira sauce
Ingredients
- 2 trimmed and de-nerved veal kidneys (about 700 g)
- 250 g button mushrooms
- 2 large shallots finely chopped
- 10 cl Madeira
- 15 cl thick fresh cream
- 20 g butter
- Salt and pepper
- 1 tablespoon finely chopped flat-leaf parsley
Instructions
- Clean the mushrooms by wiping them and cut off the base of the stems. Cut them into quarters.Peel and finely chop the shallot.Fry the mushrooms and the penfant shallot for 5 to 7 minutes in a pan in 15 g of butter.Add salt and pepper and set aside in a bowl.
- Trim and denerve the kidneys, this can be done by your butcher.Blanch them by immersing them in boiling water with a little vinegar for 1 to 2 minutes.Then cut the kidneys into small pieces.In the same pan as the mushrooms, sauté them for 3 to 4 minutes over high heat in the remaining butter. Season with salt and pepper then remove them and place them in the bowl with the mushrooms.Pour the Madeira into the pan and heat. Off the heat, set it alight.Add the cream, heat for another 5 minutes over low heat.
- Add the mushrooms and kidneys and heat through without boiling.Sprinkle with parsley and serve with the accompaniment of your choice.
