Organs provide excellent nutrition for the body and since they spoil the quickest, it is best to eat them the earliest. In the workshop we cook the kidney, spleen, and testicles as soon as they are removed from the carcass. The liver, lungs and heart require additional preparation time and are eaten a bit later.
Sautéed Kidneys, Spleen and Testicles
A simple way to prepare organs, these quick preparations provide the initial sustenance from the animal and provide quick energy for the early stages of the animal processing.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Dutch Oven, #10
Fat, rendered – 3 Tablespoons
Render a small amount of fat in the Dutch oven.
Slice the kidneys into ½ inch slices. Spice the sliced kidney to taste using salt, and pepper. Sauté kidneys over medium high heat in rendered fat until medium doneness. Serve hot.
Slice the spleen into ¼ inch slices. Spice the sliced spleen to taste using salt pepper and cumin. Sauté spleen over medium high heat in rendered fat until medium doneness. Serve hot.
The testicles are a fatty organ. Remove the outer membrane from the testicles. Slice the testicles into ½ inch slices. Spice the testicles to taste with salt and pepper. Sauté organs over medium high heat in rendered fat until medium doneness. Serve hot. This preparations is one of the favorites during the workshop.