Description
A classic British dish featuring tender deer kidneys coated in a spicy flour mixture, pan-browned and served on toast with a rich mushroom and Worcestershire sauce. This savory recipe combines the earthy flavors of kidneys and mushrooms, enhanced by a flavorful sauce, making for a hearty and unique meal.
Ingredients
Scale
Kidneys and Coating
- 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
- 1/2 pound fresh mushrooms, cut into large pieces (optional)
- Worcestershire sauce, to taste
- 3 tablespoons chicken, venison, or beef stock
- Toast, to serve
Instructions
- Prepare kidneys: Clean and trim the deer kidneys carefully, removing any connective tissue and excess fat. Cut each kidney half into 3 or 4 large pieces for even cooking.
- Sauté mushrooms (optional): Heat 3 tablespoons of unsalted butter in a hot pan. Add the mushroom pieces and sear them until browned and cooked through. Remove the mushrooms from the pan and set aside.
- Coat kidneys: In a bowl, mix together the flour, cayenne pepper, dry mustard, salt, and black pepper. Dredge the kidney pieces in this seasoned flour mixture, ensuring each piece is well coated.
- Brown kidneys: Using the same pan, add the remaining 3 tablespoons of unsalted butter and heat over medium-high heat. Add the coated kidney pieces and cook, pressing down with a spatula if necessary, until evenly browned on all sides. Remove from the pan and cut into desired bite-sized portions.
- Make sauce and combine: Return the browned kidneys and sautéed mushrooms to the pan. Add a splash of Worcestershire sauce and the stock. Shake or stir the pan gently to combine all ingredients. Cook for an additional 1-2 minutes to meld the flavors and slightly thicken the sauce.
- Serve: Place the kidneys and mushrooms on slices of warm toast. Reduce the sauce in the pan for a few minutes until it thickens slightly, then pour it over the top. Serve immediately while hot for the best flavor and texture.
Notes
- Using deer kidneys offers a rich and gamey flavor; however, lamb or beef kidneys can be substituted if desired.
- Cleaning the kidneys thoroughly is essential to avoid any unpleasant tastes.
- The cayenne and dry mustard add a pleasant spicy kick, but you can adjust these spices according to your preference.
- Serve on crusty toasted bread for a traditional experience.
- This dish is best consumed fresh to enjoy the tender texture of the kidneys.
