Ingredient

Hare kidney

The Delicacy of the Wild

Hare kidney is a small organ meat that comes from the hare, a wild game animal. It has a rich, earthy flavor and a tender texture. Hare kidneys are often used in traditional British and European recipes, such as pies, stews, and pâtés, to enhance the overall taste and complexity of the dish.

Mammals and birds meat and products thereof› Animal offal and other slaughtering products› Animal kidney› Mammals kidney

Hare kidney has a rich, gamey flavor with earthy undertones. It has a tender texture that becomes melt-in-your-mouth when cooked properly. The flavor of hare kidney is distinct and can add depth and complexity to dishes.

Origins and history

Hare kidney has been consumed for centuries in Europe, particularly in countries with a strong hunting tradition. It was highly valued for its unique flavor and nutritional benefits. Hare kidneys were considered a delicacy and were often reserved for special occasions or festive meals.

Nutritional information

Hare kidney is a good source of protein, iron, and B vitamins. It is also low in fat and calories. A 100-gram serving of hare kidney provides approximately 120 calories.

Allergens

Hare kidney may cause allergic reactions in individuals with a sensitivity to organ meats or game meats. It is advisable to consult with a healthcare professional if you have any concerns or dietary restrictions.

How to select

When selecting hare kidneys, look for fresh, firm organs with a deep red color. Avoid kidneys that have a strong odor or appear discolored. It is best to purchase hare kidneys from reputable sources, such as specialty butcher shops or game meat suppliers, to ensure their quality and freshness.

Storage recommendations

To maintain the freshness of hare kidneys, store them in the refrigerator at a temperature between 32°F and 38°F (0°C and 3°C). Keep them wrapped in moisture-proof paper or plastic wrap to prevent any odors from permeating other foods. Use them within 1-2 days of purchase for the best quality and flavor.

How to produce

Hare kidneys are not typically produced or raised by amateur cooks or farmers. They are usually obtained from wild hares that have been hunted or sourced from specialty suppliers.

Preparation tips

Hare kidneys can be prepared in various ways, including pan-frying, grilling, or braising. They are often marinated or seasoned with herbs and spices to enhance their flavor. Hare kidneys are commonly used in pies, stews, and pâtés, where they add richness and depth to the dish. They can also be served as a standalone dish, accompanied by a sauce or gravy.

Substitutions

Beef or lamb kidneys can be used as substitutes for hare kidneys, as they have a similar flavor and texture. However, they may not provide the exact taste experience of hare kidneys.

Culinary uses

Hare kidneys are commonly used in traditional British recipes, such as steak and kidney pie, kidney stew, or pâté. They are also found in European cuisines, particularly in France and Italy, where they are used in various meat dishes and charcuterie. Hare kidneys are a specialty ingredient and are not as widely used as other offal meats.

Availability

Hare kidneys are commonly available in regions with a strong hunting tradition, such as the United Kingdom, France, and Italy. They can be found in specialty butcher shops, game meat suppliers, or gourmet food stores.