Rognons a la Bordelaise

Posted by Darby on August 27, 2009 under Main, Petit Verdot |

Kidneys with Red Wine and Mushrooms

This recipe can be prepared with either lamb or veal kidneys. The a la Bordealise in the title suggests that it is in a red wine sauce. A Bordeaux style red is called for and I suggest that a Petit Verdot would be an excellent choice.

Ingredients

• 8 Lamb (2 veal) kidneys
• Olive oil
• 1 finely chopped onion
• 150 ml of red wine
• 1 bay leaf
• pinch of dried herbs, thyme, rosemary or marjoram
• 100g mushrooms
• 50g butter
• 150 ml passata (tomato pure)
• Chopped parsley

Method

Chop kidneys into 1 cm dice and blanch for 2 minutes in boiling water. Drain and put aside.

In a saucepan saute onion in olive oil until translucent. Add wine and herbs and simmer until it is reduced by about half.

Saute mushrooms in butter for a couple of minutes then add passata. Simmer for a couple of minutes then add to the wine reduction

Finally saute the kidneys in oil over a brisk heat then add to wine and mushroom mixture. Simmer for a few more minutes and serve sprinkled with parsley.

Serves 4.

Wine

This dish with its rich flavours needs a wine with some body.  A Petit Verdot would be ideal.