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Sweet and Sour Veal Kidney
We're ending the week with the first recipe in our series on delicious offal. Today, we have sweet and sour veal kidney in a broth made with shallots, honey, elderberry juice, and red wine. Enjoy cooking and bon appétit!
Ingredients for 2-4 people
- 1 veal kidney
- 1-2 shallots
- 1 sprig of rosemary
- 1 tsp honey
- 50 ml elderberry juice
- 50 ml red wine
- 50 ml apple juice
- 50 ml red wine vinegar
- Salt
- Freshly ground black pepper
- Olive oil and butter for frying
Step 1: Preparing the kidney
Remove the outer layer of fat from the kidney. Then cut out the sinewy tissue on the underside. Divide the kidney into segments, again cutting out sinewy fatty areas. Cut each kidney segment again. Peel and dice the shallot. We use the Güde Alpha series chef's knife for all steps.
Step 2: Fry the kidney until golden brown
Heat 2 tablespoons of olive oil in a pan and fry the kidneys together with the rosemary for 2-3 minutes until golden brown. This works wonderfully in the De Buyer Mineral B Element series pan. Remove the kidneys and cover with aluminum foil.
Step 3: Prepare the broth
Fry the shallot cubes in the same pan. Reduce the heat, briefly caramelize the shallot cubes with honey and then deglaze with elderberry juice, red wine, apple juice, and red wine vinegar.
Bring the broth to a boil and reduce by 2/3. Stir in 1 tablespoon of cold butter, let the sauce get hot, but do not boil anymore. Add the kidneys to the sauce and season with salt and pepper. Serve immediately.
Enjoy your meal!
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