Brochettes de Rognons et Foie de Mouton

An easy and inexpensive variation on beef or pork brochettes, Brochettes de Rognons et Foie de Mouton (broh-shet d’rohn-

yohn ay fwah d’moo-tohn) make an excellent luncheon or supper dish.

4 tablespoons olive oil 6 tablespoons dry red wine

1 teaspoon dried thyme

½ teaspoon salt 6 grindings black pepper 1 lb. veal kidneys, cubed 1 lb. lamb’s liver, cut in 1-inch thick slices and cubed

In a large, fairly shallow bowl, mix the olive oil, red wine, thyme, salt and pepper together. Add the kidney and liver

cubes and leave them to marinate at room temperature for at least 4 hours.

Preheat the grill to high.

Thread the kidney and liver cubes alternately on to skewers. Cook under the grill for 4 minutes on each side or until the cubes are cooked. Baste once with the marinating liquid.

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