nose to tail

“Remember, don’t grind the meat too finely, season it well and cook the patty medium” - Colin Fassnidge

Colin Fassnidge's nose-to-tail burger

bone marrow (ask your butcher)

brisket, minced (ask your butcher)

rump, minced (ask your butcher)

Extra virgin olive oil,

American-style cheese

(280 grams) tomato relish

brioche buns, split, toasted

cinnamon quill

star anise

milliliters white wine vinegar

(75 grams) caster sugar

bay leaves

thyme

tbs sea salt flakes

cucumber,

You&#x27;ll be mind blown by how good this easy beef kidney recipe for keto and carnivore diets is! If you want to eat more nose to tail, this 3-step stovetop dish is a great way to normalize the presence of nutrient-dense organ meats in your home.

Easy Beef Kidney Recipe (Keto Carnivore)

beef kidney

salt (to taste, optional)

butter (best cold, optional)

Fill a small pot with enough water to submerge the kidney.

Cover and bring water to a boil over medium high heat.

Reduce the heat, add kidney and leave the lid cracked to allow heat to escape.

Boil for 8 minutes, monitor the heat so water does not boil over.

Remove from heat. Drain water and quickly rinse kidney under cool water if desired.

To serve, simply cut into half, medallions or bite sized pieces. Sprinkle with optional salt to taste and eat with cold butter ad libitum.

https://www.youtube.com/watch?v=QwGgskBq5j8

You’ll be blown away by how good this easy beef kidney recipe for keto and carnivore diets is! If you are interested in eating more organ meats, this 3-step stove-top dish is a great way to normalize the presence of nutrient-dense organs and nose to tail eating in your home.

**Printable recipe: https://www.primaledgehealth.com/easiest-beef-kidney-recipe-keto-carnivore/

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AMAZING overlooked Carnivore Keto food: BEEF KIDNEY | simple, quick, delicious ORGAN MEAT RECIPE

This traditional recipe is a great way to enjoy an often overlooked but incredibly nutritious part of wild game. If you don&#039;t have access to venison liver, you can substitute beef, pork, or chicken livers in this recipe. After poaching, you can serve them as a side or main, or in a bowl with the poaching broth as a warming soup.

Venison Leberknödel Dumplings

venison

oz bacon (chopped)

butter

onion (minced)

garlic (minced)

tsp marjoram (dry (can sub ½ tsp oregano))

½ tsp allspice (ground)

⅛ tsp nutmeg (ground)

eggs

breadcrumbs (dry)

parsley greens

¼ tsp baking powder (sifted)

stock

If frozen, thaw the liver in the fridge or in cool running water.

Clean and cut the liver into 1-2&quot; pieces, cutting away and discarding any tough membrane, blood-shot or discolored sections. Rinse well.

Cover the liver with cold water (I use a 4 quart plastic Cambro or Tupperware container with a lid) and soak at least overnight, but ideally 24 hours in advance. Change the water a few times. You can add milk to the last soak, but this isn&#39;t necessary.

Pre-soak the Liver

In a medium saute pan, melt the butter and sweat the onions with a pinch of salt. When they have softened and are starting to color, add the garlic, herbs, and spices, and then the chopped raw bacon.

Saute on low heat for another minute- just enough to soften the bacon (it will cook later when the dumplings are poached). You do not want it crispy, just starting to render the fat. Set mixture aside to cool.

Drain and rinse the liver again, and transfer it to a food processor. Pulse a few times, then add the cooled onion, herb, and bacon mixture, and one of the eggs. Pulse and then puree until smooth.

In a mixing bowl large enough to hold all ingredients (except baking powder), mix the other egg and breadcrumbs, then add the liver puree mixture from the food processor.

Cover and let rest (in the fridge or a cold place) at least 30 minutes.

Making the Panade &amp; Dumpling Base:

Bring the stock (or salted water or broth) to a boil in a large pot.

Sift the baking powder into the dumpling mixture, and fold in well to incorporate. Cook one small dumpling first in the poaching liquid to check seasoning and consistency- the mixture should hold together well.

Adjust seasoning if necessary. If too moist, add more breadcrumbs, and if it is too dry, add more egg or a tablespoon or two of milk.

Using a portion scoop, or two large spoons, form the mixture into meatballs or quenelles (small football shape formed by rolling the mixture in two spoons).

Drop the dumplings into the boiling stock and simmer for about 10 minutes. They will float to the surface as they cook. If they are sinking immediately and sticking to the bottom, stir the liquid gently in a circle before dropping the dumplings in so that they float longer and they have a chance to set before sinking to the bottom of the pot.

Gently fish out the cooked dumplings with a slotted spoon and keep them warm in a chafing dish or a warm oven while you continue to poach the rest of the dumplings.

You can serve the dumplings immediately as a soup floating in their poaching broth, or make them in advance, remove them to a tray, cool, and  then reheat them gently in hot soup to serve later.

Shape &amp; Poach the Liver Dumplings:

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Top 3 nose to tail recipes from across the web

The most viewed nose to tail recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Colin Fassnidge's nose-to-tail burg...

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Venison Leberknödel Dumplings

The most viewed nose to tail recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine