In a copper sauté pan (preferably) place the kidneys, seasoning them with coarse salt and pepper. Place the sauté pan in the oven at 18°C th 6/7, cook for 30 minutes on each side.
Remove from the oven, decant and degrease the pan, put the kidneys back in the pan and add the crushed juniper berries.
Add the gin and flambé, add the veal juice and lemon juice, let reduce until dry, then whisk in the butter, winnowing off the heat, set aside.
Decant the kidneys again and degrease them then cut them into slices (about 1cm),
Put your kidneys on a plate and gently coat with the sauce, sprinkle with finely chopped flat-leaf parsley.
Accompany with a gratin dauphinois
