“Saure Nierchen ” ( Sauteed Sour Kidney’s )

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Another 
beloved dish from my childhood.
This was a very popular “Gericht” in southern Germany,
available in most  “Gasthaus“,  and  “Restaurant‘s”
Whenever my butcher has them fresh, I buy one and
either cut it lengthwise in half and grill them, simply
seasoned with kosher salt and freshly ground black
pepper, or I make myself  “Saure Nierchen”. Usually
I’d serve them with any type of pasta and any type of salad.
In this case , I made spaghetti and red beet salad to go with
the kidney‘s. Here it goes :
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Ingredient’s :

Kidney,                                 beef, veal, lamb or pig
Onion,                                  diced fine
Demi glace,
White wine
White wine vinegar,         to marinade
White wine vinegar,         to taste
Roasted garlic puree,        to taste
Kosher salt,                         to taste
Cayenne pepper,                 to taste
Oil,                                         to saute
Butter, to saute

Method :

Clean kidneys and cut into slices.
Rinse under running water for 20 minutes.
Strain, cover with vinegar and store in refrigerator for
twelve hours, Strain, discard vinegar. Rinse with cold water,
pat dry. Saute kidney’s in very hot oil until golden brown, still
medium inside. Remove onto rack (you don’t want the juices)
Saute onions in butter, deglaze with the white wine. Add the
demi glace, garlic, vinegar, salt and pepper. Simmer until well
combined. Remove from heat, add kidney’s and serve.

Bon Appetit ! Life is Good !
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