The first time I tried kid offal, I made the recipe out of curiosity after receiving some organs from a kid slaughtered for Easter. Since then, I have kept the recipe almost unchanged. I like that it's not hard to make, and the taste is different from that of lamb, milder and fresher. When I have kid, I don't miss the chance to prepare this dish, especially for holiday meals or when I'm craving something rustic.
Quick Info
Total time: about 2 hours
Preparation time: 25-30 minutes
Cooking/baking time: 1 hour (45-50 min in the oven, the rest boiled)
Servings: 8-10, depending on how thick it's sliced
Difficulty: medium
Recipe type: traditional, Easter
Ingredients
organs from a kid (liver, kidneys, heart, spleen, lung – whatever you have, fresh)
500 g kid meat
5 bunches of dill
3 bunches of parsley
5 bunches of green onions
2 bunches of green garlic
4 eggs
salt
pepper
thyme
Preparation steps
1. I start with the kid's organs: I wash them thoroughly in several cold waters, then I put them to boil in water. In the same pot, I add the piece of kid meat. I do not add salt while boiling.
2. I let the organs boil until they are tender, then I remove them and let them drain in a sieve or on a tray with paper. I let them cool down well.
3. I move on to chopping. I prefer to grind everything through a meat grinder, but you can also cut it into small cubes if you want a more rustic texture.
4. In the meantime, I clean and wash the green onions, green garlic, dill, and parsley. I chop everything finely.
5. I put the chopped greens to sauté in a pan with hot oil. I don't keep them long, just enough to soften a bit and release their aroma.
6. In a large bowl, I mix the minced meat and organs with the sautéed greens. I crack the eggs on top, add salt, pepper, and thyme to taste.
7. I mix well until the composition binds. If it seems too dry, I add another egg; if it seems too soft, I leave it as is – it will bind in the oven.
8. I grease a tray with oil. I place the mixture in the tray and level it slightly.
9. I bake the dish in the oven (or in a dry cooker, if you have one) for about 45-50 minutes, until it develops a light crust on top.
10. When it's ready, I take the tray out and let it cool completely before slicing. It cuts best when cold.
Why I make the recipe often
I often return to this recipe because it's not fussy, but the result is hearty and filling. It works great as an appetizer or as a cold snack, and if there are leftovers, it can be taken on the go. Kid offal has a distinct taste, milder than that of lamb.
Tips and variations
Tips
Use the freshest organs possible. If you get them from someone with a farm kid, do not keep them long in the fridge.
If you like the dish more compact, feel free to add an extra egg.
Do not skip the draining step for the organs – if they retain water, the mixture will be too soft.
Substitutions
If you don’t have dill or don’t like it, you can use only parsley or, at a pinch, lovage.
Kid meat can be replaced with lamb meat if you can’t find it.
If you don’t have green garlic, use a little dried garlic, finely chopped.
Variations
For a more compact dish, you can put the mixture in a single layer in a loaf pan.
Anyone who wants can add a little finely chopped pork fat for more richness.
It can also be made as mini dishes in small forms for individual serving.
Serving ideas
I slice it and serve it cold, alongside radishes, green onions, and mustard.
It can be packed for a picnic, cut into thicker pieces.
At the Easter table, it pairs very well with red eggs and fresh cheese.
Frequently asked questions
Can I use only liver for the dish?
Yes, but it’s tastier with a mix of organs. Using only liver will make the dish drier.
If I don’t have a dry cooker, is the oven mandatory?
It’s not mandatory; it works in any tray in a conventional oven. Make sure it’s cooked through and has a crust.
How long can I keep the dish in the fridge?
It keeps for 3-4 days in the fridge, covered or in a box. After that, it loses its freshness.
Can I freeze the kid offal?
I do not recommend it; the texture becomes crumbly and loses flavor after freezing.
Do I need to put caul over the dish?
Not in this recipe. Caul is not used here; the dish turns out well without it.
Nutritional values
Estimation per serving (1/8 of the tray):
approx. 210-260 kcal
Proteins: 16-20 g
Fats: 15-18 g
Carbohydrates: 3-4 g
The values are indicative – the kid organs and eggs can vary quite a lot in fat and protein content. The dish is filling, with plenty of protein and some fat, but not very high in carbohydrates.
Storage and reheating
It keeps best in the fridge, covered, for 3-4 days. I do not recommend freezing – the texture will not be the same after thawing. I usually do not reheat it; it’s meant to be served cold. However, if you do want to heat it, it can go for a few minutes in the oven or microwave, but it will become drier.
Quick Info
Total time: about 2 hours
Preparation time: 25-30 minutes
Cooking/baking time: 1 hour (45-50 min in the oven, the rest boiled)
Servings: 8-10, depending on how thick it's sliced
Difficulty: medium
Recipe type: traditional, Easter
Ingredients
organs from a kid (liver, kidneys, heart, spleen, lung – whatever you have, fresh)
500 g kid meat
5 bunches of dill
3 bunches of parsley
5 bunches of green onions
2 bunches of green garlic
4 eggs
salt
pepper
thyme
Preparation steps
1. I start with the kid's organs: I wash them thoroughly in several cold waters, then I put them to boil in water. In the same pot, I add the piece of kid meat. I do not add salt while boiling.
2. I let the organs boil until they are tender, then I remove them and let them drain in a sieve or on a tray with paper. I let them cool down well.
3. I move on to chopping. I prefer to grind everything through a meat grinder, but you can also cut it into small cubes if you want a more rustic texture.
4. In the meantime, I clean and wash the green onions, green garlic, dill, and parsley. I chop everything finely.
5. I put the chopped greens to sauté in a pan with hot oil. I don't keep them long, just enough to soften a bit and release their aroma.
6. In a large bowl, I mix the minced meat and organs with the sautéed greens. I crack the eggs on top, add salt, pepper, and thyme to taste.
7. I mix well until the composition binds. If it seems too dry, I add another egg; if it seems too soft, I leave it as is – it will bind in the oven.
8. I grease a tray with oil. I place the mixture in the tray and level it slightly.
9. I bake the dish in the oven (or in a dry cooker, if you have one) for about 45-50 minutes, until it develops a light crust on top.
10. When it's ready, I take the tray out and let it cool completely before slicing. It cuts best when cold.
Why I make the recipe often
I often return to this recipe because it's not fussy, but the result is hearty and filling. It works great as an appetizer or as a cold snack, and if there are leftovers, it can be taken on the go. Kid offal has a distinct taste, milder than that of lamb.
Tips and variations
Tips
Use the freshest organs possible. If you get them from someone with a farm kid, do not keep them long in the fridge.
If you like the dish more compact, feel free to add an extra egg.
Do not skip the draining step for the organs – if they retain water, the mixture will be too soft.
Substitutions
If you don’t have dill or don’t like it, you can use only parsley or, at a pinch, lovage.
Kid meat can be replaced with lamb meat if you can’t find it.
If you don’t have green garlic, use a little dried garlic, finely chopped.
Variations
For a more compact dish, you can put the mixture in a single layer in a loaf pan.
Anyone who wants can add a little finely chopped pork fat for more richness.
It can also be made as mini dishes in small forms for individual serving.
Serving ideas
I slice it and serve it cold, alongside radishes, green onions, and mustard.
It can be packed for a picnic, cut into thicker pieces.
At the Easter table, it pairs very well with red eggs and fresh cheese.
Frequently asked questions
Can I use only liver for the dish?
Yes, but it’s tastier with a mix of organs. Using only liver will make the dish drier.
If I don’t have a dry cooker, is the oven mandatory?
It’s not mandatory; it works in any tray in a conventional oven. Make sure it’s cooked through and has a crust.
How long can I keep the dish in the fridge?
It keeps for 3-4 days in the fridge, covered or in a box. After that, it loses its freshness.
Can I freeze the kid offal?
I do not recommend it; the texture becomes crumbly and loses flavor after freezing.
Do I need to put caul over the dish?
Not in this recipe. Caul is not used here; the dish turns out well without it.
Nutritional values
Estimation per serving (1/8 of the tray):
approx. 210-260 kcal
Proteins: 16-20 g
Fats: 15-18 g
Carbohydrates: 3-4 g
The values are indicative – the kid organs and eggs can vary quite a lot in fat and protein content. The dish is filling, with plenty of protein and some fat, but not very high in carbohydrates.
Storage and reheating
It keeps best in the fridge, covered, for 3-4 days. I do not recommend freezing – the texture will not be the same after thawing. I usually do not reheat it; it’s meant to be served cold. However, if you do want to heat it, it can go for a few minutes in the oven or microwave, but it will become drier.