30 mins
Veal Kidneys in Madeira Sauce (Rognons de Veau)
Recipe by Graham
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.
Rogani Gosht (Lamb Braised in Yogurt and Cream) 
Roquefort Cheeseburger Ingredients for Veal Kidneys in Madeira Sauce (Rognons de Veau)
Currently displaying quantities in US Imperial Measurements
How to Cook Veal Kidneys in Madeira Sauce (Rognons de Veau)
- 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.
- 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.
Melt 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.- 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'S HOT TIP:
Sprinkle a little chopped parsley over the kidneys before serving... it adds a dash of colour to your cuisine.
Reviews of Veal Kidneys in Madeira Sauce (Rognons de Veau)
| 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. RachelleRose (2 reviews) |
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