All I know about cooking kidneys is ya gotta boil the piss outta them.
It was interesting to see the cat left the mouse kidneys on the porch and ate the rest of the mouse.
A kidney pie is a classic British dish featuring a rich, savory filling of slow-cooked beef and kidneys encased in golden puff pastry. The key to a great pie is properly cleaning the kidneys and slow-braising the meat until tender before baking.
Ingredients
For the Filling:
1.5 lbs chuck steak, cut into 1-inch cubes
0.5 lb ox or lamb kidneys, trimmed of core fat and diced
2 tablespoons beef drippings or cooking oil
2 onions, chopped
3 carrots, diced (optional)
4 large mushrooms, sliced
2 tablespoons flour
1 pint beef or veal stock
1 teaspoon tomato puree
1 bay leaf
Worcestershire sauce, salt, and pepper to taste
For the Pastry:
12-16 oz puff pastry (ready-made or homemade)
1 egg, beaten (for glazing)
Step-by-step instructions
Sear the Meat: Heat oil or drippings in a large frying pan. Season the diced beef and fry until well-colored and sealed; transfer to a large saucepan. Quickly fry the seasoned kidneys to seal them and add them to the saucepan.
Sauté Vegetables: Melt butter in the same pan and cook onions and carrots for 2–3 minutes to lift remaining meat flavors. Add to the saucepan. Fry mushrooms separately for a minute and set aside.
Create the Gravy: Place the saucepan over medium heat. Stir in the flour and cook for 2–3 minutes. Add the tomato puree, bay leaf, mushrooms, and stock. Bring to a simmer, skimming off any impurities.
Slow Cook: Simmer gently, partially covered, for 1.5 to 2 hours until the meat is tender. The sauce should reduce and thicken naturally. Stir in Worcestershire sauce and adjust seasoning. Allow the filling to cool to lukewarm.
Assemble the Pie: Preheat oven to 425°F (220°C). Transfer the filling to a 2-pint pie dish. Roll out the pastry to 1/4-inch thickness.
Place a pastry strip around the rim of the dish (brushed with egg) to help the lid adhere, then cover with the pastry top. Trim, crimp edges, and brush entirely with beaten egg.
Bake: Cut a small steam hole in the center. Bake for 30–40 minutes until the pastry is puffed and golden brown. Let it rest briefly before serving.
“All I know about cooking kidneys is ya gotta boil the piss outta them.”
Yep - but my grandmother used to make a kidney stew that i liked as a child - haven’t had anything like it since maybe the age of 10...unique texture when chewing.