MAIN: 

• 0.4 Kg Lamb Kidneys, chopped into bit size pieces
• 1 Medium red onion sliced
• 2 Tbsp Dice bacon
• 2 Tsp Canola oil
• 1/3 Cup kidney stock with ½ tsp of powdered beef stock
• ½ Cup Black Pearl Wine
• 2 Tbsp Sweet red wine syrup*
• 1/8 Tsp of finely cut fresh rosemary
• ½ Cup flour
• 1 Tsp Garlic Powder
• 1 Tsp Salt
• Pepper

SAUCE:

• 3 Cups red wine (Black Pearl of course)
• Piece of cinnamon stick
• 1 Clove
• 1 Strip of orange or lemon peel
• 3/4 Cup sugar

 METHOD:

• Chop tender parts of the kidneys away from the gristly center.   Place center parts in saucepan and cover with water and simmer for 15 minutes to make kidney stock.
• In a plastic bag add flour, salt, garlic powder & pepper.  Shake to mix, add kidney bits and shake to coat.  Remove bits and set aside.
• Add oil and bacon to frying pan and cook until bacon is crisp.  Remove bacon (save bits to put on top of a salad etc) sauté onions until soft.  Add flour-covered kidneys to pan.  Add a bit more oil if needed.  Cook for 4-5 minutes at low heat.  Slowly add the 1/3-cup of kidney stock (with beef stock).  This should produce a thick sauce.  Add red wine.  Cook 4-5 minutes at medium high heat stirring frequently.  If sauce becomes too thick add more kidney stock until you reach the desired consistency.  Add sweet red wine syrup, rosemary, salt and pepper to taste, cook 2 minutes.

 SAUCE METHOD:

• Place all ingredients in a saucepan and bring to a boil.  Reduce heat and simmer until reduced by two thirds.  Approximately an hour.  Discard clove, cinnamon and peel.  Cool and store in refrigerator.
• Sweet red wine syrup is great sauce to have at hand.  It keeps for weeks in the refrigerator and can be used as an ice cream or yogurt topping, drizzled on poached pears etc. or use it in lieu of Crème de Cassis with white wine to make a Kir.  It’s a very adaptable sauce.
• Serves 6 as a small starter, or 3-4 as a main course.  Serve on a bed of mashed potatoes.