Sautéed Kidneys In Red Wine Sauce

• 1 lb lambs kidney
• 1/4 cup wine vinegar
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 medium onion, finely diced
• 1 cup mushroom, cleaned and sliced
• 1/4 cup red wine
• salt and pepper

1. Rinse and pat dry.
2. With a sharp knife, remove the outside membrane, cut in half, and remove any white fat and tubes from center.
3. Place in the bottom of a medium bowl, cover with cold water and 1/4 cup of wine vinegar. Let soak for half and hour.
4. Remove from solution, rinse and pat dry. Set aside.
5. In a skillet, melt the butter and oil and lightly brown the kidneys. Remove and set aside.
6. Next, add the onion and mushrooms to the pan and cook, stirring frequently, until onion becomes near translucent.
7. Add the wine and cook for another minute or so.
8. Return kidneys to pan, heat through and serve immediately with mixed vegetables.

lambs kidney, wine vinegar, butter, olive oil, onion, mushroom, red wine, salt

Taken from www.food.com/recipe/saut-ed-kidneys-in-red-wine-sauce-524892 (may not work)