Carinthian Church Day Kidney Roast

If possible, have the butcher remove and roll the veal knuckle, and have the bone chopped into coarse pieces.

Remove the fat from the veal kidney so that a rim of fat remains on all sides. Keep remaining kidney fat.

Prepare a marinade from rapeseed oil, coarsely diced carrots, rosemary, luscious flax and caraway seeds and let both the meat and the kidney marinate in it overnight in the refrigerator. If possible, turn several times during this time.

Preheat the oven to 180 °C. Finely dice the kidney fat and render it in a suitable pan.

Dab the meat dry after removing it from the marinade, season with salt and pepper, place it on a bed of the chopped veal bones and garlic cut into sticks in a suitable roasting pan and pour the kidney fat together with the grams over it. Put the pan in the oven. After about 15 minutes, reduce heat to 160 °C and regularly baste the meat with veal stock or soup and steam until tender.

Add the unsalted kidney in the fat coat 30 to 45 minutes before the end of the cooking time, depending on its size, and sauté it as well.

Then let the meat and kidney rest until warm and reduce the roasting stock to a creamy consistency over high heat.

Salt the finished roasted kidney and cut it open. Slice veal into even tranches and arrange in a fan shape on well warmed plates.

Grease the gravy, strain, mount (bind) with ice-cold butter flakes and pour over the top. Serve with sa

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