Entree: France – Alsace – Rognons de Veau à l'Alsacienne (Veal kidneys sautéed in an Alsatian cream and white wine sauce with bacon and mustard)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 veal kidneys, trimmed and halved, approx. 1 lb (450 g) total
- 4 oz (115 g) smoked bacon lardons, diced
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) neutral oil (vegetable or grapeseed)
- 2 large shallots, finely sliced, approx. 2 oz (60 g)
- 4 oz (115 g) mushrooms, sliced (optional)
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine (preferably Riesling)
- 1/2 cup (120 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 g) Dijon mustard
- 1 tsp (5 g) whole juniper berries, lightly crushed (optional)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Pat the kidneys dry, remove any silverskin and core, slice into 1/2-inch (1.3 cm) medallions, and season lightly with salt and pepper.
2. Heat a large skillet over medium-high heat and render the bacon lardons until crisp, about 5 minutes; remove with a slotted spoon and set aside, leaving the fat in the pan.
3. Add the butter and oil to the bacon fat. When foaming subsides, add the shallots and sauté until translucent, about 2–3 minutes. If using mushrooms, add and cook until they release their juices and begin to brown, about 4 minutes.
4. Push the aromatics to the side, increase heat to high, and quickly brown the kidney slices in batches, about 1–1½ minutes per side; do not overcook. Remove browned kidneys to a plate.
5. Reduce heat to medium and sprinkle the flour into the pan, stirring to form a light roux with the remaining fat and juices for 1 minute.
6. Deglaze with the white wine, scraping up browned bits, then add the chicken stock and crushed juniper berries; simmer until slightly reduced, about 3–4 minutes.
7. Stir in the cream and Dijon mustard, simmer gently until the sauce thickens to coat the back of a spoon, 2–3 minutes. Adjust seasoning with salt, pepper, and lemon juice.
8. Return kidneys and crisped bacon to the pan, warm through for 1–2 minutes without boiling to avoid toughening the kidneys.
9. Sprinkle with chopped parsley and serve immediately with boiled potatoes, buttered spaetzle, or crusty bread to soak up the sauce.