Veal Kidneys with Mustard and Port


by: Texan

Thejuxtapasitian of the hot, savary flavor of mustard with the gentle sweetness of part makes the perfect contrast to the forthright flavor of kidneys. It is worth experimenting with herbs, such as marjaram, aregana, or sage, either sprinkled an the meat ar added to the sauce. Makes 4 main-course servings.


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serves: 4

4 veal kidneys



2 tablespoons olive oil

1 1/2 cups ruby (or tawny port)

1 tablespoon commercial meat glaze (or 2 tablespoons homemade meat glaze, softened in 3 tablespoons hot water)

2 tablespoons Dijon mustard

1 tablespoon wine vinegar (or more to taste)

4 tablespoons cold butter (sliced)

Nutrition Facts
Veal Kidneys with Mustard and Port

Servings Per Recipe: 4

Amount per Serving

Calories: 172

  • Total Fat: 18.9 g
  •     Saturated Fat: 8.3 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 30.7 mg
  • Sodium: 200.1 mg
  • Total Carbs: 0.6 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 0.1 g
  • Protein: 0.9 g

how is this calculated?

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1.  Locate the membrane inside the kidney that holds it together. Cut off any excess without causing the kidney to come apart.

2.  Heat oiI in a sauté pan, add the kidneys, and brown well.

3.  Move sauté pan to the oven and roast the kidneys until done.

4.  Slice the kidneys.

5.  Spoon aver sauce and serve.

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