1Cut skin and fat from kidneys, slice into rounds, marinate for two hours in oil, vinegar, and herb mixture.
Reserve the marinade.
2Melt four tablespoons butter in skillet and saute the kidney slices quickly. ( Just brown, do not cook any longer).
Reduce heat, adding three tablespoons of reserved marinade and cook an additional 10 minutes longer.
3Note: Kidneys toughen with long cooking.
Serve on a bed of cooked rice.
Pour some of the sauce over the rice.