Rognons á la Menthe.

     Which is to say Sheep’s kidneys with mint. This is just a little something that I whipped up one Saturday night. I had thought of making Rognons á la Moutarde, but we have quite a bit of mint growing in the garden, so……My God, that sounds so pretentious. If I am not careful I shall turn into a foodie!

Ingredients.
6 sheep’s kidneys, cored and diced.
2 tblsp olive oil.
1 onion, peeled and chopped.
1/4 tsp quatre épices .
Salt to taste.
1/2 cup white wine.
1/2 cup sour cream.
1/4 cup chopped fresh mint.

Method.
Core and dice the kidneys and set aside. Heat the olive oil in a sauté pan over a hot flame and seal the kidneys all over. Add the onion and stir through for 3-4 minutes until soft. Add the spice mix and salt and stir through. Cook, stirring for another minute.

Add the wine and bring to the boil, stirring and scraping up any bits that might stick to the bottom of the pan. Continue to cook, stirring frequently, until the liquor has almost disappeared then add the sour cream and the mint. Stir through until fully incorporated, turn the heat down until just bubbling. Allow to simmer for 2-3 minutes and serve with new potatoes and a green vegetable.

Serves: 2.

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