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.
Course: Appetizer, Snack
Keyword: kidneys, venison
Author: Hank Shaw
½poundfresh mushrooms,cut into large-ish pieces (optional)
2 to 4deer kidneys
1 ½teaspoonsdry mustard,Coleman’s if you can get it
1teaspoonground black pepper
3tablespoonschicken,venison or beef stock
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.
Note that the prep time doesn't include kidney soaking time.