Nero Wolfe’S Lamb Kidneys Bourguignonne

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Servings: 6 Difficulty: Advanced
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Rich, wine-braised lamb kidneys with mushrooms and herbs in a savory red wine sauce
Nero Wolfe's Lamb Kidneys Bourguignonne recipe image
Nero Wolfe's Lamb Kidneys Bourguignonne recipe image
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Nero Wolfe’S Lamb Kidneys Bourguignonne

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1432.2

Description

This classic dish elevates lamb kidneys into a sophisticated, restaurant-quality meal. The kidneys are gently poached to remove bitterness, then dredged in seasoned flour and seared until golden. They are braised in a rich mixture of dry red wine, fresh mushrooms, and aromatic herbs like thyme, watercress, and celery. The result is a tender, flavorful stew with a deep, savory profile and a velvety sauce. Perfect for adventurous eaters who appreciate traditional offal preparations, this recipe offers a robust, hearty experience best served over fluffy rice to soak up the delicious juices. It is an excellent choice for a special dinner or for those looking to explore international culinary traditions with bold flavors.

Ingredients

Directions

  1. Soak the lamb kidneys in cold water for 10 minutes to help remove impurities.
  2. Drain the kidneys, then carefully remove any white membranes and connective tissue.
  3. Cut each kidney across in half.
  4. Season the flour with salt and freshly ground black pepper.
  5. Dredge the prepared kidneys in the seasoned flour, shaking off any excess.
  6. Melt 4 tablespoons of butter in a large skillet over medium-high heat.
  7. Sauté the dredged kidneys until browned on all sides, then remove and set aside.
  8. In the same skillet, add the minced shallots and mushrooms to the remaining butter.
  9. Sprinkle the skillet with 2 tablespoons of the reserved dredging flour.
  10. Cook the flour, shallots, and mushrooms over low heat for 5 minutes, stirring occasionally, to create a roux base.
  11. Gradually stir in the dry red wine, bay leaf, minced watercress, minced celery, thyme, 1/2 teaspoon salt, and a few grindings of black pepper.
  12. Return the browned kidneys to the skillet, ensuring they are submerged in the liquid.
  13. Cover the skillet and simmer gently for 25 minutes.
  14. Remove the skillet from heat and discard the bay leaf.
  15. Stir in the remaining 2 tablespoons of butter until melted and glossy.
  16. Taste and adjust seasoning with additional salt and pepper if needed.
  17. Serve immediately over hot rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1432.2kcal
% Daily Value *
Total Fat 94.8g146%
Saturated Fat 40.6g204%
Cholesterol 436.5mg146%
Sodium 324.6mg14%
Total Carbohydrate 22.8g8%
Dietary Fiber 0.8g4%
Sugars 0.1g
Protein 115.5g231%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Preparation Tip: Soaking the kidneys in cold water and removing the white core is essential to reduce any strong gamey flavor.

Ingredient Substitution: If watercress is unavailable, you can substitute with fresh parsley or spinach, though watercress provides a unique peppery note.

Wine Choice: Use a dry red wine that you would drink, such as Cabernet Sauvignon or Merlot, for the best flavor profile.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat.

Serving Suggestion: This dish pairs well with crusty bread to soak up the sauce, in addition to rice.

Keywords: lamb kidneys, bourguignonne, red wine sauce, braised offal, mushroom stew, savory main, traditional recipe, herb crust, seared kidneys, wine braise, hearty dinner, french style, gamey flavor, rice accompaniment, butter sauce, shallot base, thyme infused, watercress garnish, comfort food
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