Sauteedkidneys Recipes

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.

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.

VEAL OR LAMB KIDNEYS SAUTEED WITH LEMON AND MUSTARD

Steps:

• Mash together the mustard and 3 tablespoons of the butter and set aside.
• Remove the button of fat at the kidney hilum without piercing the flesh. Kitchen scissors work best for me. If the butcher left any opaque membrane on the kidney, remove it.
• Over medium heat melt the remaining 3 tablespoons butter in a medium skillet until the foam begins to subside.
• Roll the kidneys in the melted butter, then cook them uncovered for about 10 minutes, turning every minute or two. Regulate the heat so that the butter is always very hot but not discoloring. The kidneys should brown lightly and stiffen but not become hard.
• Remove them from the skillet and keep warm for the few minutes it takes to make the sauce.
• Stir the shallots into the butter in the skillet and cook for about one minute. Add the wine and the lemon juice. Boil, scraping up the coagulated cooking juices and reduce the liquids to about 4 tablespoons.
• Off heat swirl in the mustard butter by spoonfuls into the skillet.
• Rapidly cut the kidneys into slices 1/8 inch thick (they should be a light pink). Sprinkle with salt and pepper.
• Toss the kidney slices in the skillet with their juices and the parsley over low heat for a minute or two to warm them without allowing the sauce to simmer.
• Serve immediately, preferably on warmed plates.