Rognons aux Raisins

Lamb kidneys diced and cooked with Dubonnet and grapes is a French classic and, like so many such recipes, deceptively quick and easy to prepare. If you do not have any of the very delicious Dubonnet – not the most common of inventory items in the average liquor cabinet – to hand any other aperitif or fortified wine such as Vermouth or Sherry, or simply red wine will suffice very nicely.

¼ cup olive oil.
6 sheep’s kidneys, cored and diced.
¼ tsp Quatre Épices mix.
Salt to taste.
2 cloves garlic, peeled and crushed.
1 tsp lemon zest.
½ cup Dubonnet.
2 spring onions.
½ cup chopped parsley.
1 cup seedless grapes.
½ cup fresh cream.

Heat the oil in a sauté pan over a hot flame and brown the kidneys all over. Sprinkle with the spices and the salt and add the garlic. Stir fry for a minute or two until the garlic turns golden then add the lemon zest and the Dubonnet.
Allow the liquor to reduce by half, stirring frequently, then add the spring onions, parsley, grapes and cream. Bring to the boil and allow to bubble for 2-3 minutes until thickened and serve immediately.

Serves: 2.

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