Quick breakdown of how I prep kidneys for cooking after butchery and freeing them from the suet jacket. If you're new to kidneys, they're easy to prep--just remove the membrane and do a little detail work with a kitchen shears or a pair of small scissors. These are lamb kidneys, but the process is identical for goat and venison kidneys as well. My scissors isn't ideal here, but it's what I had on hand, trimming the fat out of the middle is optional depending on how you want to prepare them, but I was taught to remove it for restaurant service. Rabbit and other small game kidneys don't need to have their inner fat removed.

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