Veal Kidneys in Madeira Sauce


  • 1 Quebec Veal kidney (300 g (2/3 lb) untrimmed and 220 g (1/2 lb) if trimmed)
  • Sufficient quantity, oil or butter
  • 227 g (8 oz) mushrooms cut into large pieces

Madeira wine sauce

  • 75 ml (1/3 cup) Madeira wine
  • 150 ml (2/3 cup) demi-glace sauce
  • Salt and pepper to taste


  1. Using a sharp knife remove the fatty and conjunctive tissues and the uretheral canals from the Quebec Veal kidney and then separate the lobes.
  2. Put the lobes in a bowl containing water and milk or salted water and soak in the refrigerator ideally for 12 hours, changing the water around 3 times.
  3. Heat the oil or butter in a skillet over medium-high heat and sear the kidney lobes.
  4. Drain the lobes well and rinse.
  5. Discard the cooking oil.
  6. Melt the butter in a skillet over medium-high heat and sauté the mushrooms. Remove from pan and set aside.
  7. Deglaze the skillet with the Madeira wine, add the demi-glace sauce, bring to a boil and adjust the seasoning as needed.
  8. Add the kidney pieces to the sauce and simmer for 15 minutes. After about 8 minutes, add the mushrooms.
  9. Serve the milk-fed veal kidneys with hash or sautéed potatoes and a vegetable macedoine.
  10. Do not overcook the kidneys as this will make them hard.