Veal Sweetbreads W/ Red Wine Reduction

• For the Veal Sweetbreads:
• 1 pound veal sweetbreads (the smaller the better)
• salt
• pepper
• paprika
• equal parts olive oil and butter (for frying)
• 1 recipe Red Wine Reduction (to follow)
• For the Red Wine Reduction:
• 2 tablespoons butter
• 1 tablespoon e.v. olive oil
• 1-2 shallots (finely chopped)
• 1 bottle red wine (a Claret is good)
• 1/2 teaspoon fresh ground pepper
• 1 cup beef stock (I like Wolfgang Puck's organic - or homemade)
• 1 clove garlic (minced)
• 3/4 cup port
• 1 1/2 teaspoons agave nectar
• 1 teaspoon corn starch dissolved in a little bit of water

1. (If your butcher has not already cleaned them...) Clean the sweetbreads by removing the membrane lining and cutting off visible excess fat tissue. Wash and dry thoroughly.
2. Sprinkle with salt, pepper and paprika.
3. Saute in a combination of 1/2 butter and 1/2 olive oil over medium heat until golden (about 4 and a half minutes per side depending on size.) You don't want to dry them out, but you want them fully cooked.
4. Drizzle with red wine reduction and serve while hot.
5. Melt olive oil and 1 Tbs. butter in large saucepan. Saute shallots until almost translucent; turn heat to low, add garlic and saute until tender.
6. Add beef broth, red wine, port and pepper and cook down until reduced by 2/3 and slightly thick. Adjust for salt.
7. Whisk in cornstarch a little at a time until desired thickness. Whisk in butter.

veal, salt, pepper, paprika, olive oil, red wine, red wine, butter, olive oil, shallots, red wine, fresh ground pepper, beef stock, clove garlic, port, nectar, corn starch

Taken from food52.com/recipes/2766-veal-sweetbreads-w-red-wine-reduction (may not work)