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VEAL KIDNEYS JUNIPER BERRIES

Ask your butcher to remove the membranes and fat from the kidneys.  Cut them into 3/4-inch pieces.  Sautˇ them quickly in the butter and oil in a frying pan.  Remove the kidneys from the pan and place on a serving platter, keep warm.  Throw out the cooking fat and deglaze the pan with 2 tablespoons gin and the beer.  Add the juniper berries, salt and pepper.  Reduce by 1/3.  Add the cr¸me fra”che and cook until thickened.  Strain the sauce over the kidneys.  Serve with very thin French fries.
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4 veal kidneys
1 tbsp unsalted butter
1 tbsp cooking oil
2 tbsp gin
3/4 cup lager
10 juniper berries, crushed
1 tbsp cr¸me fra”che
salt, pepper
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10
mn
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5
mn
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Be careful to keep the kidneys pink in the center.  When overcooked kidneys become  tough.
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Meat
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Pinot noir
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