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Kidney and heart of deer to the mustard - Benkku81
Cuisine et Traditions

Kidney and heart of deer to the mustard

Kidneys and heart of deer, browned and then simmered in a sauce made by deglazing with cider, reduced and then crémée and seasoned with mustard
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Chef :
Réalisé le :
Famille :
Kidney and heart of deer to the mustardKidney and heart of deer to the mustardKidney and heart of deer to the mustardKidney and heart of deer to the mustardKidney and heart of deer to the mustardKidney and heart of deer to the mustardKidney and heart of deer to the mustardKidney and heart of deer to the mustardKidney and heart of deer to the mustardKidney and heart of deer to the mustardKidney and heart of deer to the mustard
Temps de préparation : 15 min
Temps de cuisson : 20 min
Temps de repos : 4 h
Temps total : 5h35min
Nbre de couvert : 4

Ingrédients


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Basic parts
Rognon (kidneys) : 2 parts
Heart : 1 piece

Vinegar and water
Water : 0,200 L
Vinegar : 0,100 L

Onion : 0,200 kG
Olive oil : 0,010 L
Cider : 0,100 L
Water : 0,200 L
Salt : PM

Sauce
Mustard: 1 rounded teaspoon
Liquid cream : 0,150 L

1)
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Weigh the foods and prepare the necessary utensils.
2)
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Prepare the kidneys.
Remove the fat that surrounds the kidneys. They are covered by a thin membrane. It is necessary to remove the risk that the meat will shrink when cooking.
The cut in the direction of their length and the dénerver.
3)
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Drain the kidneys in a vinegar and water (1/3 vinegar to 2/3 water) for 3 hours.
4)
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drain and rinse under cold water.
5)
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Cut the heart in two.
The dénerver carefully.
6) Kidney and heart of deer to the mustard6
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Peel, wash and chop the onion.
The sweat in the oil.
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Add the kidneys and the heart, side presentation down.
8)
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Return the kidneys before they stain.
And then the heart.
9) Kidney and heart of deer to the mustard9
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The heart is poached, the 2 side.
Add the cider.
10) Kidney and heart of deer to the mustard10
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Let it boil a few moments and add the eau
11) Kidney and heart of deer to the mustard11
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Cook, covered, for 10 minutes at a low boil.
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Remove the innards and mount the lights.
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Let reduce until obtaining a thick sauce. The cooking juices are concentrated, the flavours unite.
Adjust the seasoning as needed.
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Lower the heat.
Add the mustard and the cream.
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Mix together to obtain a smooth sauce and creamy.
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Put the pieces of meat in the sauce.
Lower the heat and keep warm until ready to serve.

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Notes du chef

Regardless of their animal, the kidneys must be placed in vinegar and water for several hours. This has the effect of removing their strong smell.
This dish will be accompanied by a basmati rice and served with the sauce moutardée.

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