SAUTEED KIDNEYS
Make and share this Sauteed Kidneys recipe from Food.com.
Provided by Molly53
Categories Beef Organ Meats
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 127, Fat 12.1, SaturatedFat 5.9, Cholesterol 22.9, Sodium 63.1, Carbohydrate 2, Fiber 0.3, Sugar 0.8, Protein 0.7
SAUTéED KIDNEYS IN RED WINE SAUCE
Make and share this Sautéed Kidneys in Red Wine Sauce recipe from Food.com.
Provided by ontheroadid
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242.6, Fat 15.9, SaturatedFat 5.7, Cholesterol 398.1, Sodium 230.1, Carbohydrate 3.2, Fiber 0.4, Sugar 1, Protein 18.6
SAUTEED VEAL KIDNEYS WITH ROASTED SHALLOTS, MADEIRA AND CREAM
Provided by Anthony Bourdain
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 1293, UnsaturatedFat 79 grams, Carbohydrate 35 grams, Fat 110 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 25 grams, Sodium 450 milligrams, Sugar 17 grams, TransFat 1 gram
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