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deviled kidneys recipe
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5 from 3 votes

Deviled Kidneys

As I mention above, I prefer to use deer kidneys here, but lamb or pork kidneys also work well. And if you had a lot of little rabbit kidneys, they'd work, too. This dish is best served immediately after making it.
Prep Time10 mins
Cook Time10 mins
Course: Appetizer, Snack
Cuisine: British
Keyword: kidneys, venison
Servings: 4 people
Calories: 200kcal
Author: Hank Shaw

Ingredients

  • ½ pound fresh mushrooms, cut into large-ish pieces (optional)
  • 2 to 4 deer kidneys
  • ¼ cup flour
  • 1 teaspoon cayenne
  • 1 ½ teaspoons dry mustard, Coleman’s if you can get it
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 6 tablespoons unsalted butter, divided
  • Worcestershire sauce
  • 3 tablespoons chicken, venison or beef stock

Instructions

  • Clean and trim the kidneys as above. Cut each half into 3 or 4 pieces. If you are using the mushrooms, sear them in a hot pan with 3 tablespoons of unsalted butter until nicely browned on their edges. Remove them and set aside for the moment.
  • Mix the flour with the cayenne, mustard, salt, and black pepper, and dust the kidneys with it.
  • Get the pan very hot, then add 3 more tablespoons of butter. Brown the kidneys in the butter. You may need to press them down with a spatula, as they will want to arch upwards. Turn and cook another minute or two. Remove them and cut into pieces you’d like to eat.
  • Return the kidneys and the mushrooms to the pan and add a big splash of Worcestershire and the stock, and shake the pan to meld everything together. Let this cook for a minute or two.
  • Remove the kidneys and mushrooms and set them on top of your toast and boil down the sauce for a few minutes—don’t let it boil completely away—then pour it over everything and serve.

Notes

Note that the prep time doesn't include kidney soaking time. 

Nutrition

Calories: 200kcal | Carbohydrates: 9g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 591mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 733IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg