Description
Deviled Kidneys is a traditional dish that showcases the rich and savory flavors of deer kidneys, complemented by sautéed mushrooms and a tangy sauce. This recipe offers a unique culinary experience, perfect for adventurous eaters looking to explore new tastes.
Ingredients
- Mushrooms (optional): 1/2 pound fresh mushrooms, cut into large pieces
- Kidneys: 2-4 deer kidneys
- Flour: 1/4 cup
- Cayenne: 1 teaspoon
- Dry mustard: 1 1/2 teaspoons
- Salt: 1 teaspoon
- Black pepper: 1 teaspoon
- Unsalted butter: 6 tablespoons
- Worcestershire sauce: to taste
- Stock: 3 tablespoons chicken, venison, or beef stock
Instructions
- Prepare kidneys: Clean and trim the kidneys, cutting each half into 3 or 4 pieces.
- Sauté mushrooms (optional): In a hot pan, sear the mushrooms with 3 tablespoons of unsalted butter until browned. Remove and set aside.
- Coat kidneys: Mix flour, cayenne, mustard, salt, and black pepper in a bowl. Dust the kidneys with this mixture.
- Brown kidneys: In the same pan, heat 3 tablespoons of butter and brown the kidneys, pressing down with a spatula if needed. Remove and cut into desired pieces.
- Make sauce: Return the kidneys and mushrooms to the pan. Add a splash of Worcestershire sauce and stock. Shake the pan to combine and cook for a minute or two.
- Serve: Place the kidneys and mushrooms on toast, boil down the sauce for a few minutes, then pour it over the top. Serve immediately.
Notes
Ensure the kidneys are from a trusted source and have been properly inspected and processed to avoid health risks.
- Prep Time: 15 mins
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg