I wish I had thought of taking a picture of the raw grass-fed kidney; but i think you can still tell how it sort of has a brain shape but with larger nodules.  Certainly was an unexpected shape when I opened the package, but it sizzled in the cast iron pan just as well as liver.

The kidney was still a touch frozen, which I felt was a good thing as it made it easier to "butterfly", wanting to reduce it's thickness closer to liver so I could hopefully use the same organ recipe and cooking times.

The recipe I use is from The Stone Age Diet book, and basically goes like this (citing from memory now):

  • Rinse and drain organ meat
  • Place in a bowl, drizzle with olive oil, and let it soak in the fridge for at least an hour
  • Introduce it (oil and all) to the frying pan and cook.
  • Move to plate and drizzle a bit more olive oil, squeeze on some lemon juice, and sprinkle with Oregano or Thyme (I used Thyme)

I'm sure I over cooked it because I was seeking to have the meat show a consistent colour all the way through, which isn't possible.  As you can tell from the cross section on the plate, the kidney is multi-colour inside; almost resembling a cooked mushroom.

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I can honestly say that I did enjoy eating the kidney. The texture of the meat reminded me of eating chicken/turkey hearts, and the flavour was very much like liver, but stronger; and I think this is what makes Thyme the perfect spice to accompany it. Next time I will probably try add the spice while it is cooking.

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