Sautéed Kidneys & Onions with Garlic, Mushrooms & Thyme recipe

Ingredients for 4 people

500g Organic Free Range Grass fed Beef Pork or Lamb Kidneys

4 cloves of Organic Garlic, diced finely

1 large Organic Onion, medium chopped

150g Fresh Organic Mushrooms, sliced

1 tsp of Organic Dried Thyme

1 small Organic Red Chili, (Optional)

1/2 a tsp of Organic Cracked Black Pepper

1/4 of a tsp of Sea Salt

1 & 1/2 tsp of Coconut oil, Organic Animal Lard or Butter

1/2 a cup of Dry White Wine or 1/2 a cup of Pure Fresh Water

Method

Trim any excess fat from the kidneys (optional) and chop them into bite sized pieces.

Heat a heavy bottomed saucepan with coconut oil to medium.

Test the temperature by dropping a drop of water in oil; it will sizzle when it's ready.

Add the garlic, onion and chili to the pan and sauté them, stirring until just softened.

Then add the kidneys and mushrooms together.

Add in the thyme, salt and pepper and stir to mix.

Then add the wine or water and simmer with lid on for about 10 minutes, then remove lid and reduce the liquid to a nice sauce consistency.

Test the kidneys by cutting, if tender and no blood is showing they are ready.