Description
Deviled Kidneys is a classic British dish featuring tender seared deer kidneys dusted with a spicy flour mixture, cooked with buttery mushrooms, and finished with a savory Worcestershire and stock sauce. Served on toast, this hearty and flavorful recipe delivers a traditional, rich meal perfect for an adventurous palate or a vintage style breakfast.
Ingredients
Scale
Mushrooms
- 1/2 pound fresh mushrooms, cut into large pieces
Kidneys
- 2-4 deer kidneys
- 1/4 cup flour
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons dry mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
Other Ingredients
- 6 tablespoons unsalted butter, divided
- Worcestershire sauce, to taste
- 3 tablespoons chicken, venison, or beef stock
Instructions
- Clean and Prepare Kidneys: Trim and clean the deer kidneys thoroughly, then cut each kidney half into 3 or 4 pieces, ensuring even sizes for consistent cooking.
- Sear Mushrooms: Heat 3 tablespoons of unsalted butter in a hot pan. Add the mushrooms and cook until browned and tender. Remove mushrooms from pan and set aside.
- Mix Seasoning and Coat Kidneys: Combine the flour, cayenne pepper, dry mustard, salt, and black pepper in a bowl. Dredge the kidney pieces in this spiced flour mixture to coat evenly.
- Brown the Kidneys: In the same pan, heat the remaining 3 tablespoons of butter. Add the coated kidneys and brown them well on all sides, pressing down with a spatula if necessary for good contact. Remove and cut into desired smaller pieces if needed.
- Combine and Finish Cooking: Return the browned kidneys and sautéed mushrooms to the pan. Add a splash of Worcestershire sauce and the stock. Shake the pan gently to mix and let the sauce cook for a minute or two until slightly thickened.
- Serve: Place the kidneys and mushrooms over toasted bread. Boil down the pan sauce for a few minutes to concentrate flavor, then pour it over the top. Serve immediately for best taste and texture.
Notes
- Use fresh deer kidneys for the best flavor; beef kidneys can be substituted if unavailable.
- Soaking kidneys in cold water or milk for 30 minutes before cooking can help reduce strong odors and improve tenderness.
- Adjust cayenne pepper to control the heat level according to your preference.
- The dish is traditionally served on toasted bread to soak up the rich sauce.
- Ensure kidneys are not overcooked, as they can become tough and rubbery.
