Rabbit kidneys
Small bean-shaped rabbit offal of a dark red colour, with a tender texture and a delicate taste without a sharp smell, for quick sauteing and warm salads.
Rabbit kidneys are small bean-shaped rabbit offal of a dark red colour, with a tender firm texture, a delicate taste without the sharp smell typical of pork and beef kidneys. They are quickly sauteed whole or halved in butter with garlic, thyme and white wine, served in warm salads, on toast, in rabbit stew and in pates and terrine.
Calories, proteins, fats and carbohydrates per 100 g of product
Rabbit kidneys, Raw: Calories 84.0 kcal, Proteins 15.2 grams, Fats 2.5 grams, Carbohydrates 0.0 grams per 100 g of product.
Rabbit kidneys, Stewed: Calories 256.0 kcal, Proteins 30.4 grams, Fats 15.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Rabbit kidneys, Baked: Calories 181.0 kcal, Proteins 27.7 grams, Fats 7.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Rabbit kidneys, Grilled: Calories 296.0 kcal, Proteins 24.4 grams, Fats 21.3 grams, Carbohydrates 0.0 grams per 100 g of product.
Rabbit kidneys, Fried: Calories 112.0 kcal, Proteins 19.8 grams, Fats 3.6 grams, Carbohydrates 0.2 grams per 100 g of product.
Recipes with this ingredient
Warm salad with rabbit kidneys is an exquisite dish of French cuisine that combines the tenderness of offal with the freshness of vegetables. Historically, dishes with rabbit kidneys were popular among the French aristocracy who valued their delicate taste and health benefits. Baked kidneys acquire a rich, slightly nutty flavor that harmoniously complements the softness of rice and the freshness of cucumber. Chicken egg adds tenderness and binds the ingredients into a single gastronomic delight. This salad is perfect for a warm dinner, its rich taste unfolds in every bite. Served warm to emphasize the depth of flavor nuances. A wonderful choice for connoisseurs of refined taste combinations.
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