Sautéed Kidneys In Red Wine Sauce Recipes

LAMBS' KIDNEYS IN RED WINE

Steps:

• Begin by melting the butter in a pan and softening the onion and garlic in it for 5 minutes. After that add the chopped bacon and the mushrooms, and cook for a further 10 minutes. Meanwhile, prepare the kidneys: cut them in half and remove the skins, then snip out the cores with a pair of kitchen scissors. Now add the halved kidneys to the pan and cook them to colour a little, stirring them around the pan. Next sprinkle in the flour and stir it to soak up the juices, then add the thyme and pour in the red wine. Bring the whole lot to simmering point; season with salt (not too much, because of the bacon) and pepper. Then cover the pan and simmer gently for 15 minutes. Then remove the lid and simmer for a further 10 minutes.

SAUTéED KIDNEYS IN RED WINE SAUCE

Steps:

• Rinse and pat dry.
• With a sharp knife, remove the outside membrane, cut in half, and remove any white fat and tubes from center.
• Place in the bottom of a medium bowl, cover with cold water and ¼ cup of wine vinegar. Let soak for half and hour.
• Remove from solution, rinse and pat dry. Set aside.
• In a skillet, melt the butter and oil and lightly brown the kidneys. Remove and set aside.
• Next, add the onion and mushrooms to the pan and cook, stirring frequently, until onion becomes near translucent.
• Add the wine and cook for another minute or so.
• Return kidneys to pan, heat through and serve immediately with mixed vegetables.

SAUTEED KIDNEYS

Steps:

• Remove the outside membrane from the kidneys.
• Rinse and pat dry; set to the side.
• Melt the butter and oil together in a skillet.
• Brown the kidneys quickly, and remove to a warm platter.
• Add the onion and mushrooms to the pan and cook until the onion is soft and translucent, stirring frequently.
• Add the wine and cook for another minute or so; return the kidneys to the pan and add salt to taste.
• Heat through.
• Serve on toast points.