Sautéed Kidneys In Red Wine Sauce 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.

VEAL KIDNEYS IN RED-WINE SAUCE

Steps:

• Cut each kidney crosswise into quarters. Cut away and discard most but not all of the firm interior white fat or core of each kidney. Cut the kidneys into bite-size cubes and set aside.
• Cut the mushrooms into bite-size pieces. There should be about 4 cups.
• Heat 1 tablespoon of the butter in a saucepan, and add the mushrooms. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates. Add 1 tablespoon of the shallots and the flour, and cook briefly, stirring. Add the wine, beef broth and tomato paste, and cook over high heat about 5 minutes or until reduced to 2 cups.
• Meanwhile, heat 1 tablespoon of the oil in a wide, heavy skillet, and add half of the kidney pieces. Cook, shaking the skillet and stirring often, about 1 1/2 minutes. Line a mixing bowl with a sieve, and pour the kidneys into the sieve to drain.
• Heat the remaining 1 tablespoon oil in the skillet, and add the remaining kidney pieces. Cook about 1 1/2 minutes and drain, as above.
• Heat 1 tablespoon of the butter in a casserole, and add the remaining 2 tablespoons of shallots. Cook briefly, and add the mushrooms in red-wine sauce, the kidneys, salt and pepper, and swirl in the remaining 3 tablespoons of butter. Serve sprinkled with parsley.