What to do with lamb kidney?

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Comment by Daniel Gendron on January 28, 2010 at 10:57am

Kindneys need to be soaked in milk to break down the any uric acid that may still be soak 3/4 hrs
then lice them into 1/4 inch thick medallions and saute in clarified butter remove add a few sliced apples and shallot, cook 30 sec deglaze pan with fruity wine such as a Gewurztraminer finish with 1 tbls whole butter and chopped parsley/ enjoy /this is a recipe from Quebec where my family lives.

Comment by Joyce Henion on January 27, 2010 at 10:05pm

Mmm, looks like simple is better, but then isn't it mostly. If you make this one Todd post how it turns out so I can add it to the possible recipes for goat kidney. Bonn appetit.
Meghan, does your friend Bryan have any goat organ specific recipes to share?

Comment by Meghan E. Murphy on January 27, 2010 at 9:01pm

I asked my friend Bryan Mayer, who apprenticed at Fleisher's. He recommended pan-searing slices as you would foie gras or roasting whole. I found this recipe, which looks tasty and not "brown-sauce goopy" http://uktv.co.uk/food/recipe/aid/515093

Comment by Todd Essig on January 27, 2010 at 5:36pm

Hey Joyce (btw, loved the Ricotta we got from you at Winter Sun!). I found a bunch of kidney pie plus steak and kidney pie recipes. I got them from "the google" so they should be good, but they all sound kind of brown-sauce goopy. I'm hoping HVfood has some kidney pros out there who can share their experience. Let's see what we find out!

Comment by Joyce Henion on January 27, 2010 at 5:18pm

Being vegetarian I can't help directly but I have been meaning to find recipes for goat kidney since I have some for sale... first thought was kidney pie...