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.
Servings: 2 servings
Ingredients
- 2 deer kidneys
- kosher salt
- 2 cups milk
- 2 Tablespoons olive oil
- 3 Tablespoons butter, divided
- ¼ cup yellow onion, diced
- ¼ cup venison or beef broth
- ¼ cup apple cider
- 1 teaspoon minced thyme leaves
- ⅛ 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.
