The Best Deviled Kidneys Recipe
A deviled kidneys recipe is a great way to use deer organs for a classic British breakfast dish. And it's simple and delicious!If you're a fan of bold and adventurous flavors, then this deviled kidney recipe is the perfect dish to add to your culinary repertoire. While kidneys may not be everyone's first choice for protein, their unique texture and flavor make them a versatile ingredient that can be used in a variety of dishes. In my own version of this classic British recipe, I used deer kidneys from an Axis deer from a hunt down in Texas Hill Country. But any venison kidney or lamb kidney would work. I love to serve them with savory mushrooms and a delicious sauce over crispy Texas toast.WHAT ARE DEVILED KIDNEYS?The "devilling" process is cooking something in a spicy sauce. For these deviled kidneys, we use the common practice of mixing Worcestershire sauce, mustard, butter, salt, and pepper. Some deviled kidney recipes call for cayenne pepper, but I left it out to make it more palatable for our young daughter who loves this version!DEER KIDNEYBefore we dive into the deer organs recipe, let's take a closer look at deer kidneys. While may people are hesitant about trying them, they are really nutritious and a great source of lean protein and vitamin B12, which is important for maintaining healthy nerve and blood cells. Every animal has two kidneys, and you'll find these bean-shaped organs in the gut pile in the same vicinity as the liver.EATING DEER ORGANSWhen it comes to eating deer organs, it's extremely important to prepare them properly. Especially when it comes to deer kidneys. We need to take a little extra care to remove any bitterness and ensure the kidneys have a tender texture. Start by removing the membrane that surrounds each of them. Then slice the deer kidneys in half, lengthwise. Using a pair of game shears or kitchen scissors, carefully cut the white cores out of the deer kidneys and discard them. THE IMPORTANCE OF SOAKING DEER KIDNEYSNow this next part is extremely important! I have learned the hard way that if you don't soak the kidneys for two days, they will smell and taste like pee, piss, urine. I've watched British chefs on YouTube clean and cook them right away, and I don't know how the heck they do it! The kidney's function in the body is to remove waste products as urine so they are going to smell off-putting right away. An easy fix – I soak them in a saltwater brine for a full 12 hours, rinse them with cold water, then soak them in milk for another full 12 hours. After that, they turn into something delicious that my wife and daughter can enjoy.HOW TO COOK KIDNEYSThe process of how to cook kidneys is actually pretty simple. To make this deer organs dish, we start with sautéing sliced onions and mushrooms until golden brown and fragrant. Then we add the prepared deer kidneys to the pan and cook them until they're browned on the outside and cooked through. To add some depth of flavor, we mix in a bit of English mustard, tomato paste, Worcestershire sauce, and a pinch of smoked paprika.Once the deviled kidneys are cooked, it's time to assemble the dish. I added a very American twist to this classic British recipe by baking Texas Toast that I got from the freezer section of the grocery store. Then I pile the deviled kidneys and mushrooms on top of the toast and garnish with chopped parsley for a bit of freshness.The end result for how to cook kidneys is a hearty and flavorful deviled kidneys dish that's perfect for a family dinner or a weekend brunch. While this deer organs dish may not be for everyone, I hope it might inspire you to harvest the venison kidneys on your next big game hunt and try it. You might discover it's your new favorite dish!OTHER OFFALLY GOOD ORGAN MEAT RECIPESIf you are looking for other ways to use the organ meat from your deer, antelope, elk, or moose be sure and check out my Pan Fried Venison Heart Recipe, my Deer Liver and Onions Recipe, my British Meatballs Recipe, my Deer Kidneys with Apple Cider Sauce, and my Venison Steak and Kidney Pie Recipe.COME HUNTING IN NORTH DAKOTAIf 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 COMMUNITYIf you make this Deviled Kidneys 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.Did you enjoy this Deviled Kidneys Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 2 kidneys
- 2 Tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 Tablespoons olive oil
- 1 yellow onion, sliced
- 8 ounces baby bella or white mushrooms, sliced
- 1 Tablespoon Colman's English Mustard
- 1 Tablespoon tomato paste
- 2 Tablespoon Worcestershire sauce
- 4 slices Texas Toast
- 1/4 cup chopped fresh parsley
Instructions
- Remove the membranes from the kidneys. Using a sharp knife, slice them in half lengthwise. Cut out the white cores of the kidneys with my favorite game shears or kitchen scissors. Soak the kidneys in salt water for a full 12 hours in the refrigerator, rinse off, then soak in 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.
- Preheat the oven to 425 degrees F.
- In a mixing bowl, add the flour, salt, pepper, and smoked paprika and mix well with a fork. Add the kidneys and toss them until well coated.
- Add the oil to a large cast iron skillet over medium high heat. Add the sliced onion and mushrooms and fry for about 5 minutes, or until soft and slightly golden-brown, stirring often.
- Shake off any excess flour from the kidneys and add them to the pan. Continue to cook over a medium-high heat for about 3 minutes, turning occasionally.
- Add the mustard, tomato paste, Worcestershire sauce and 1 cup of water and stir well to combine. Bring to the boil, reduce the heat to low, and simmer gently for about 10 minutes, or until the kidneys are tender and the sauce is thickened, stirring occasionally. Taste and season with more salt, pepper, and smoked paprika if desired.
- Meanwhile, bake the Texas Toast according to package directions.
- Remove the Texas Toast from the oven and place one slice on each of four plates. Divide kidneys and sauce evenly over each piece of toast and sprinkle each with a little bit of the parsley. Serve immediately.
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One Response
Great recipe I just used for fresh kidneys from my archery season antelope!! Can’t wait to make it again during deer season