The chef gave recommendations on cooking rabbit kidneys.

Animal kidneys often cause guests to be wary, because even after pretreatment they can retain a specific taste and aroma. Despite the fact that this product is whimsical and difficult to work with, with the help of proven techniques, it can be successfully prepared at home, Alexey Volkov, brand chef of the Moscow restaurant Polye, told Izvestia.

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"To make the offal taste right, we marinate it for a day in a special brine with milk, spices and salt, and then blanch it," our interlocutor admits. — Due to these processes, bitterness and unpleasant taste go away. At the end, we fry them in oil, and then we stew them in port wine and with spelt porridge, porcini mushrooms and a hatchet made from fried leeks, bone marrow and porcini mushrooms."

For the brine, you will need one liter of milk, 30 g of fine salt, 20 g of sugar and 10 g of thyme sprigs. Immerse the kidneys in this brine for a day. Then drain the liquid, scald the offal with boiling water and fry in butter with onion and black pepper.

"And mashed potatoes are perfect as a side dish for rabbit kidneys," says brand chef Volkov.

Read more in the exclusive Izvestia article:

Inner world: what offal is prepared in restaurants