Sautéed Kidneys In Red Wine Sauce

1. 1

   Rinse and pat dry.

2. 2

   With a sharp knife, remove the outside membrane, cut in half, and remove any white fat and tubes from center.

3. 3

   Place in the bottom of a medium bowl, cover with cold water and 1/4 cup of wine vinegar. Let soak for half and hour.

4. 4

   Remove from solution, rinse and pat dry. Set aside.

5. 5

   In a skillet, melt the butter and oil and lightly brown the kidneys. Remove and set aside.

6. 6

   Next, add the onion and mushrooms to the pan and cook, stirring frequently, until onion becomes near translucent.

7. 7

   Add the wine and cook for another minute or so.

8. 8

   Return kidneys to pan, heat through and serve immediately with mixed vegetables.

* Per serving · 4 servings · Values may vary.

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