Remove the fat and fine membranes from the kidneys.
Soak the kidneys for an hour in cold water with some lemon juice.
Brown the shallots and garlic in 1 Tbsp. (15 mL) of butter.
Add the wine. Reduce by half.
Mix in the mustard and cream.
Adjust the seasoning. Set the sauce aside.
Cut the kidneys into pieces. In a frying pan sauté the kidneys with the rest of butter over medium heat for 5 minutes. Pour in the sauce. Let simmer for 1 to 2 minutes.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.