Ox Kidneys Julia Child

This is basically a combination of an Italian approach to game combined with a classical French approach to game. I have chosen the game treatment for the ox kidneys because of their strong flavor.

First, make a sauce:

1. In hot goose fat, saute a large finely diced shallot and three whole, peeled cloves of garlic.

2. Add finely diced carrots and celery (about two each). Saute.

3. Add a generous helping of sliced crimini mushrooms, combined with a handful of reconstituted porcini mushrooms (reserve the juice).

4. Add the juice of the mushrooms, a generous splash of red wine, and a good splash of glace de viande and a bouquet garni of thyme, winter savory, Greek oregano, bay leaves, juniper berries, French rue, lovage, and parsley, tied in a cheese cloth.

5. Simmer until the flavors blend together. Season with salt and pepper.

6. Saute the whole kidneys in very hot butter, turning so that they cook evenly.

7. When they have cooked for about ten minutes (you want them to still be pretty bloody in the middle), remove them from the heat, trim and slice the kidneys, then finish in the sauce.

8. Serve with red wine and a good bread.