Description
Deviled Kidneys is a rich and flavorful British classic that combines tender, sautéed deer kidneys with optional mushrooms, all coated in a spicy and tangy seasoned flour mixture, then finished in a savory Worcestershire and stock sauce. Served on toast, this dish offers a perfect balance of earthy, spicy, and umami flavors in just 25 minutes, making it an ideal hearty brunch or light dinner.
Ingredients
Scale
Kidneys
- 2-4 deer kidneys, cleaned and trimmed
- 1/4 cup flour
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons dry mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 tablespoons unsalted butter
- Worcestershire sauce, to taste
- 3 tablespoons chicken, venison, or beef stock
Mushrooms (optional)
- 1/2 pound fresh mushrooms, cut into large pieces
To Serve
- Toast, to serve
Instructions
- Prepare Kidneys: Clean and trim the kidneys, cutting each half into 3 or 4 pieces to ensure even cooking and bite-sized portions.
- Sauté Mushrooms (optional): Heat 3 tablespoons of unsalted butter in a hot pan. Add the mushrooms and sear until browned and tender. Remove them from the pan and set aside.
- Coat Kidneys: In a bowl, combine the flour, cayenne pepper, dry mustard, salt, and black pepper. Dredge the kidney pieces thoroughly in this seasoned flour mixture, ensuring they are evenly coated.
- Brown Kidneys: Using the same pan, heat the remaining 3 tablespoons of butter. Add the coated kidneys and brown them on all sides, pressing down with a spatula if necessary to ensure good contact with the pan. Remove from heat and cut into desired pieces if not already done.
- Make Sauce: Return the browned kidneys and sautéed mushrooms to the pan. Add a splash of Worcestershire sauce and 3 tablespoons of your chosen stock (chicken, venison, or beef). Shake the pan gently to combine the ingredients, and cook for an additional 1-2 minutes to meld the flavors and slightly thicken the sauce.
- Serve: Place the kidneys and mushrooms atop warm toast. Boil down the sauce for a few minutes until slightly reduced, then pour it generously over the top. Serve immediately while hot and flavorful.
Notes
- Use deer kidneys for a gamey, robust flavor; lamb or beef kidneys can be substituted if needed.
- Mushrooms are optional but add an earthy depth and texture contrast.
- Adjust the cayenne pepper according to your preferred spice level.
- Serving on toast is traditional, but crusty bread or even mashed potatoes can work well to soak up the sauce.
- Cook kidneys quickly over moderate-high heat to keep them tender and avoid toughness.
