Deviled Pork Kidneys
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Serves 2 -3
Ingredients: Stryker Farm pork kidneys 1 TBSP of lard 1/2 cup of red wine 1 TBSP red wine or sherry vinegar 1 TSP red currant jelly, or any other jelly of your choice 1/4 TSP cayenne pepper 1 TBSP Dijon mustard 1 TBSP Worcestershire sauce 1 TBSP heavy cream Salt and pepper to taste Chopped parsley, to garnish |
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Fresh kidneys, such as these, shouldn't have much of the rumored odor to them. This tasty preparation comes from the River Cottage Meat Book.
Instructions:
Garnish these with some parsley and serve with warm bread. Sweet, tart and spicy, they’ll certainly be a change to your regular meals!
Instructions:
- You’ll receive about 3 kidneys in a package. Pat them dry and open them up to remove the white connective tissue. Cut up the dark pieces into bite sized chunks.
- Heat up some lard in a skillet. The lard will offer a more familiar and meatier taste. Add the kidneys and saute for a minute. Add the wine and let it cook down for a minute.
- Add the jelly, cayenne, Worcestershire and mustard. Stir into the kidney pieces.
- Lastly add in the cream and stir again. The kidneys should just be firm when pressed with a wooden spatula. Sprinkle with salt and pepper to taste.
Garnish these with some parsley and serve with warm bread. Sweet, tart and spicy, they’ll certainly be a change to your regular meals!
