Loading Search Bar...
READY IN
30 mins
Veal Kidneys in Madeira Sauce (Rognons de Veau) Recipe

Veal Kidneys in Madeira Sauce (Rognons de Veau)

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

Rognons de Veau au Madère (or Rognons de Veau Sauce Madère) is the French way of saying "Veal Kidneys in Madeira Sauce" - but it sounds a whole lot sexier as Rognons de Veau au Madère and if it sounds better, it will taste better (that's a fact!!)

This particular dish is a real favourite of both my wife and myself. Quite often, in a restaurant, we will both choose the same dish - Rognons de Veau!

Perhaps more so than any other offal, kidneys need to be very fresh as they deteriorate quickly, taking on a bitter, tainted flavour. Building up a relationship with a good butcher or local producer is your best bet for procuring fresh kidneys. Try and buy them whole, as opposed to ready diced, whenever possible. Kidneys are best used on the day of purchase; at most keep in the fridge for one day.

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Veal Kidneys in Madeira Sauce (Rognons de Veau)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 tablespoon
butter
1½ lb
veal kidneys
5 oz
lardons (small bacon pieces)
10 - 12
baby onions
8 oz
button mushrooms
3 tablespoons
Madeira (or Port)
2 tablespoons
fresh cream
 
salt and pepper

 

How to Cook Veal Kidneys in Madeira Sauce (Rognons de Veau)

  1. Kidneys are strange creatures unless you are used to them! To prepare a whole pig or lamb kidney, you need to lay them flat, place your hand on top and, using a sharp knife, cut through the meat to split it, then remove the white "core" of hard fat using a sharp, pointed knife (your butcher will do this for you if you ask). Then place them in a water with a couple of tablespoons of red wine vinegar for at least ½ hour to cleanse the meat (otherwise, they can taste too strong). Rinse them quickly in cold water and pat them dry before cooking.
  2. Veal kidneys, however, are different and have not had time to develop the white "core" of hard fat. You can either cook them whole or (for this recipe) cut each "lobe" of the kidney to separate them. You should have pieces about 1"-1½" (2.5 - 3.5cm) across so you can cut larger lobes in two if necessary.
  3. Kidneys still pink insideMelt the butter in a pan until it turns golden (not brown). Lightly season the kidney pieces with salt and freshly ground pepper and add them to the pan. Leave them to brown on all sides for no more than 3 minutes, turning regularly. When cooked, kidneys should still be pink in the middle. Too much cooking makes them hard like bullets. After 3 minutes, remove the kidneys from the pan using a slotted spoon and keep them warm on a warmed serving plate.
  4. Finely slice the mushrooms. Add the whole baby onions to the pan and cook for a few minutes to soften. Then add the lardons and mushrooms, increase the heat and add the Madeira then use a wooden spatula to 'deglaze' the pan. Continue to boil for a few minutes to reduce the sauce, then turn down the heat and add the cream plus salt and freshly ground pepper to taste. Simmer for a few minutes to reduce the sauce further, until it has a "thick pouring" consistency. Add the kidneys back to the pan. Leave to reheat a few minutes then serve with Boiled Rice.

 
Graham GRAHAM'S HOT TIP:
Sprinkle a little chopped parsley over the kidneys before serving... it adds a dash of colour to your cuisine.
 
Print Kitchen-Friendly View

Reviews of Veal Kidneys in Madeira Sauce (Rognons de Veau)

Rating 5 out of 5 - Many cooks will make this recipe again April 11 2015
This is a truly brilliant recipe. I though I'd have trouble finding veal kidneys but no, my local butcher had them so no problem. The recipe is dead simple and quick too, but I first tried them out on my family and they were a big hit. The real test came a couple of weeks later when we did them for some guests. I served them with your potato and pea nests recipe and made double the amount of sauce and the results were way beyond my expectations. Talk about an enthusiastic reception. Great recipe easily worthy of five stars.
(2 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

128 Recipes We're Loving
128 Recipes We're Loving

These are our editorial choices that we have tried and really enjoyed. A real mixture of recipes but all of them certain to please.

91 Starters and Appetizers
91 Starters and Appetizers

The main course is often the easiest to plan but, when entertaining, what do you use as a starter course? Here are some great choices.

10 Epic Turkey Recipes
10 Epic Turkey Recipes

Thanksgiving or Christmas are the two traditional times for turkey, but it doesn't have to be that way. We have lots of great recipes.

Other Beef Recipes

Beef and Ale Pie
Beef and Ale Pie

Tender beef in beer with a crisp pastry crust makes this Beef and Ale Pie a tasty treat for a family meal.

Country Beef Stew
Country Beef Stew

One of the original English recipes for stew is the filling "Brown" Stew that has more recently been termed a Country Beef Stew.

Spicy Beef Curry with Rice
Spicy Beef Curry with Rice

Curry is one of those dishes that can be made in larger quantities, since it freezes well and can quickly be reheated in a pan or microwave.

 


 
ALL RIGHTS RESERVED © 2020 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them. up