Easy Pan Seared Deer Kidneys with Apple Cider Sauce

Easy Pan Seared Deer Kidneys with Apple Cider Sauce is a great recipe to introduce offal food to family and friends during deer hunting season.

As a wild game chef, I’ve come to embrace and enjoy cooking with every part of the animal, even those parts that might be overlooked by some. There’s something so rewarding about preparing a lesser-used cut and discovering just how delicious it can be. My Deviled Deer Kidney Recipe, for example, is extremely popular with offal lovers and those looking to bring something unique to the table.

This Pan Seared Deer Kidneys with Apple Cider Sauce recipe is perfect for hunters and home cooks who want to expand their wild game repertoire and bring something unique to family dinners or gatherings with friends. The apple cider sauce adds a nice tangy sweetness that balances the rich, tender flavor of the kidneys, making it an approachable dish for even the offal averse.

WHY DEER KIDNEYS DESERVE A PLACE ON YOUR TABLE

While deer kidneys might not be everyone’s first choice for dinner, they’re an incredible source of nutrients, and when cooked properly, their flavor is mild and delicious. Preparing kidneys takes a little extra time to ensure they’re clean and tender, but I’ve found it’s always worth the effort. With a good soaking first, the right combination of seasonings, a good sear, and a savory sauce, deer kidneys transform into a dish that’s perfect for the whole family.

YOU MUST SOAK THE KIDNEYS FIRST

First off, it is absolutely essential you soak the deer kidneys before cooking! If you don’t soak them long enough, they’ll taste a little like pee. But don’t let that stop you from keeping the kidneys from your deer. The soaking time in both saltwater and milk will transform them into something both healthy – and delicious!

THIS KIDNEY RECIPE IS FOR HOME COOKS

I designed this kidney dish with home cooks in mind, especially those like me who hunt and want simple, easy-to-follow recipes that yield a big payoff in flavor. I’m a husband and father, and I love meals that bring the whole family together. My wife and 9-year-old daughter are my biggest taste testers and, thankfully, they gave this kidney recipe two thumbs up! If you’re a hunter, or just someone looking to try new offal recipes, this Pan Seared Deer Kidneys with Apple Cider Sauce is sure to become a favorite.

HOW TO COOK KIDNEYS

Prepare the Kidneys

Start by removing the membranes from each kidney. Using a sharp knife, slice them in half lengthwise and cut out the white cores. To reduce any strong flavors, place the kidneys in a bowl of salt water and refrigerate for a full 12 hours. Rinse them off, then soak them in milk for another 12 hours in the refrigerator.

Rinse and Prep for Cooking

After the kidneys have finished soaking, rinse them off again and pat them dry with a paper towel. Cut the kidneys into bite-sized chunks, ensuring they’re ready to cook.

Heat the Pan and Sear the Kidneys

Heat a frying pan over medium-high heat and add a splash of olive oil. Allow the oil to heat for about 30 seconds – you want it hot, but not smoking. Place the kidneys, cut side down, in the pan, and gently press them with a spatula for a good sear. Cook for about 2 minutes on each side. They should be slightly pink in the center for a tender result. Remove them from the pan and set them aside to rest.

Make the Apple Cider Sauce

In the same pan, add 1 tablespoon of butter along with the diced onion. Sauté for 2 minutes, allowing the onions to soften and become fragrant. Pour in the beef or venison broth, apple cider, thyme, and a sprinkle of black pepper. Let it simmer for about 4 minutes until the liquid has slightly reduced, concentrating the flavors.

Finish the Sauce and Serve

Whisk in the apple cider vinegar and the remaining 2 tablespoons of butter until the sauce is smooth. Add the cooked kidneys back into the pan, stirring in the fresh rosemary for a final touch of flavor. Serve immediately, and enjoy the savory, sweet, and slightly tangy flavors that balance the richness of the kidneys.

OFFAL FOOD IS AWEFULLY GOOD

Incorporating offal into your cooking is a way of respecting the whole animal and exploring a new culinary world. Many wild game cooks love preparing dishes with offal, and kidneys are a great place to start. Offal foods have been popular around the world throughout all of history, and are becoming popular again with modern American hunters, and for a good reason – they’re nutritious, and, when cooked right, incredibly tasty.

DEER ORGAN RECIPES

Cooking with deer organs like kidneys might seem intimidating at first, but recipes like this one make it approachable and family friendly. You can find other deer organ recipes here so you can learn how to cook with deer heart, deer liver, and kidneys. I hope you'll try these recipes and expand your horizons and start eating nose-to-tail!

COME DEER HUNTING IN NORTH DAKOTA

If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITY

If you make this Pan Seared Deer Kidneys with Apple Cider Sauce Recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! When you post a pic of your finished dish on Instagram, be sure and use the hashtag #wildgameandfish and then tag me @wildgameandfish so I can share it on my Instagram stories.

If you have another favorite way to cook deer kidneys you'd love to share, I'd love to hear about it. You can email me at: jeffinfargo@gmail.com

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Prep Time 15

Cook Time 10

Resting time 1

Total Time 1 25

Course Appetizer, Main Course

Cuisine American

Servings servings

Ingredients

2 deer kidneys
kosher salt
2 cups milk
2 Tablespoons olive oil
3 Tablespoons butter, divided
1/4 cup yellow onion, diced
1/4 cup venison or beef broth
1/4 cup apple cider
1 teaspoon minced thyme leaves
1/8 teaspoon black pepper
1 teaspoon apple cider vinegar
2 Tablespoons fresh rosemary leaves

Instructions

Remove the membranes from the kidneys.
Using a sharp knife, slice them in half lengthwise.
Cut out the white cores of the kidneys.
Soak the kidneys in a mixture of 1 teaspoon of salt and 2 cups of water for a full 12 hours in the refrigerator, rinse off, then soak in 2 cups of milk for another full 12 hours in the refrigerator.
Rinse off the kidneys, cut them into bite-size chunks, and pat them dry with a paper towel.
Heat a frying pan over medium-high heat. Add olive oil to the pan. Heat oil for 30 seconds. You want it hot, but not smoking.
Place the kidneys cut side down in the hot oil, then gently press down on them with a spatula. Sear the kidneys for 2 minutes, then turn them over and sear in the same way for another 2 minutes. Kidneys should still be pink in the middle. Take the kidneys off the heat and allow to rest on a cutting board.
Meanwhile, in the same frying pan over medium-high heat, add 1 Tablespoon of butter and diced onion and sauté for 2 minutes.
Add the broth, apple cider, thyme, and black pepper. Simmer until liquid is slightly reduced, about 4 minutes. Whisk in cider vinegar and remaining 2 Tablespoons of butter. Remove from heat, add cooked kidneys back into pan, and stir in rosemary. Plate and serve immediately.

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Easy Pan Seared Deer Kidneys with Apple Cider Sauce