Sauteed Kidneys Recipes

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.

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.

Steps:

• Heat oven to 400 degrees. Place shallots in a roasting pan or casserole dish. Rub with vegetable oil, cover and roast until soft, about 20 minutes. Meanwhile, split kidneys lengthwise and remove nerve and core from each side. Slice clean kidneys into silver-dollar-size pieces. Set aside.
• Squeeze roasted shallots out of their skins. Reserve 4 whole shallots for garnish and chop remainder. Place a large skillet over medium-low heat and melt 1 tablespoon butter. Add chopped shallots and saute until lightly browned, 2 to 3 minutes. Add Madeira and saute until reduced to a glaze. Stir in cream and simmer until reduced by half. Remove from heat.
• Place a clean skillet over medium heat, and add remaining butter and the olive oil. When butter melts, add kidneys and saute until browned on all sides. Remove kidneys from pan, pour out any liquid in pan, and return kidneys to pan. Add cream sauce and simmer until kidneys are cooked to medium (pink inside) and glazed with sauce. Add parsley and chives. To serve, place equal portions on four plates, and garnish each with a whole roasted shallot. If desired, serve with sauteed spinach.

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.