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 means cooking something in a spicy sauce. For deviled kidneys, we mix Worcestershire sauce, mustard, butter, salt, and pepper. Some recipes call for cayenne pepper, but I leave it out for my young daughter. She loves this milder version!

Deer Kidney

Before diving into this deer organs recipe, let’s look closer at deer kidneys. Many people hesitate to try them, but they’re nutritious. Deer kidneys provide lean protein and vitamin B12, which supports healthy nerve and blood cells. Every animal has two kidneys, found near the liver in the gut pile. These bean-shaped organs are a valuable addition to your harvest.

Eating Deer Organs

Preparing deer organs properly is crucial, especially kidneys. Extra care removes bitterness and ensures tender texture. Start by removing the membrane surrounding each kidney. Then slice the kidneys in half, lengthwise. Use game shears or kitchen scissors to cut out the white cores and discard them.

The Importance Of Soaking Deer Kidneys

This next step is critical! If you skip soaking, the kidneys will smell and taste like urine. I’ve seen British chefs skip this step, but I can’t imagine how they do it. Kidneys remove waste products, so they smell unpleasant at first. Fix this by soaking them in a saltwater brine for 12 hours. Rinse with cold water, then soak in milk for another 12 hours. After soaking, they transform into something delicious my family enjoys.

How To Cook Kidneys

Cooking kidneys is simple. Start by sautéing sliced onions and mushrooms until golden brown and fragrant. Add the prepared kidneys to the pan and cook until browned on the outside and cooked through. For more depth of flavor, mix in English mustard, tomato paste, Worcestershire sauce, and a pinch of smoked paprika.

Once the deviled kidneys are ready, assemble the dish. I added an American twist by baking Texas Toast from the freezer section. Pile the deviled kidneys and mushrooms on top of the toast. Garnish with chopped parsley for freshness.

Step-by-Step Instructions

1. 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.

2. Rinse off the kidneys, cut them into bite-size chunks, and pat them dry with a paper towel.

3. Preheat the oven to 425 degrees F.

4. 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.

5. 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.

6. 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.

7. 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.

8. Meanwhile, bake the Texas Toast according to package directions.

9. 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.

Deviled Kidneys

This deviled kidneys dish is hearty and flavorful, perfect for a wild game dinner with friends or even a weekend brunch. While eating deer organs might not appeal to everyone, I hope this inspires you to try venison kidneys. With proper preparation, you might find they become a new favorite dish!

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.

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