Meat guru, Hugh Fearnley Whittingstall inspired this recipe. In his rendition, he states, “If you don’t like kidney, or you’re not quite sure, this recipe will convert you.” I fell in the “not quite sure category”, but I also believe it’s important to consume the whole animal, so thought I would give it a try. I was quickly converted. It is a delicious dish, and would make terrific hors d’oeuvre for your next party.
- 1 – Wild Idea Buffalo Kidney
- 1 – cup milk
- 2 – tablespoons olive oil
- 1 – teaspoon salt
- 1 – teaspoon black pepper
- 1 – cup mushrooms, chopped
- 2 – tablespoons cider vinegar
- ¼ – cup red current or plum jelly
- 1 – cup dry sherry
- 1 – cup white wine
- 2 – teaspoons Worcestershire sauce
- ¼ – teaspoon cayenne (I added more)
- 1 – tablespoon, Dijon mustard
- 1 – tablespoon cream or sour cream
- fresh parsley & chives, chopped
- Rinse kidney, pat dry, and cut into pieces. Place kidney in a bowl and cover with the milk. Soak for 2 to 24 hours. Drain the milk from the kidney and pat dry.
- In a sauté pan over medium high heat, heat oil. Add the kidney and season with the salt and pepper. Sauté until browned, tossing or stirring occasionally.
- Stir in the mushrooms and sauté for a couple more minutes.
- Add the cider vinegar and then the jelly. Stir to incorporate.
- Add the sherry, wine, Worcestershire, cayenne, and Dijon. Stir to incorporate. Cover, reduce heat to low, and simmer for about 30minutes.
- Remove lid and stir in cream. Season to taste, garnish with fresh herbs, and serve with toast points.
Photo Credit: Jill O'Brien