Many people don’t have much experience with offal. Eating animal organs has become uncommon and that’s a bit of a shame. Our ancestors ate organs for two main reason: organs are nutritional powerhouses and there’s no sense in wasting precious food.
If you took part in our most recent cow-share or are looking to expand your culinary expertise, I urge you to try them out! Your best bet for optimal nutrition are organs from pasture-raised animals. Find farmers near you here: http://www.eatwild.com/
- 1 lb beef kidney
- 1/8 cup apple cider vinegar
- 1/8 cup wine vinegar
- 2 tbsp grass-fed butter (Kerrygold is a favorite)
- 2 tbsp olive oil
- 1/2 medium onion, diced
- 1 cup mushrooms, cleaned and sliced
- 1/4 cup red wine
- 1/8 tbsp garlic powder
- Salt & pepper to taste
1. Rinse and dry the kidney. Using a paring knife, cut the membrane and remove the fat and tubes from each cube. Place the cubes in a medium-sized bowl and cover with cold water and the two vinegars. Allow to soak for at least 30 minutes. This helps remove the beefy odor.
2. During the soaking time, prepare the onions and mushrooms.
3. In a skillet over medium-high heat, melt the butter and olive oil. Throw in the kidney cubes and allow them to brown, tossing them every now and then.
4. Remove the kidney from the pan and set aside.
5. Add the onions and mushrooms to the pan and allow them to cook. Allow the onions to become translucent. Add your seasoning.
6. At this time, include the red wine and allow to cook for a minute.
7. Add the kidney cubes and stir around. Allow the flavors to meld together.