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Veal kidneys with Pinot Noir (Süri Nierle)

Ingredients : 800 g of veal kidneys, detailed in 15 to 20 g dice, 200 g of fresh Paris mushrooms, 100 g of bacon, 40 cl of veal stock, 20 cl of Pinot Noir, salt, pepper, parsley or chives.

For 4 people
Preparation time: 20 min, cooking time: 2 min to 4 min.

Clean the mushrooms well and cut them to the same size as the kidney pieces. Brown the kidneys in a very hot pan with a knob of butter. Add the bacon, then the mushrooms. After coloring, drain everything in a colander. Deglaze the pan with the Pinot Noir and reduce the ¾. Add the veal stock and bring to the boil. Pass the sauce through a fine colander then bring to the boil again for a few seconds before reducing the heat. Return the kidneys to the sauce and let them heat up for 2 min for a pink cooking and 4 min. for medium cooking.
Serve with Spätzle, fresh pasta or mashed potatoes. Sprinkle parsley or chives on the dish.


6768 Alsace


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