If you’re on the lookout for a bold, flavorful dish that’s a bit out of the ordinary, this Deviled Kidneys Recipe is about to become your new secret treasure in the kitchen. Packed with a punch of warming spices and rich, tender kidneys, it’s a wonderful way to bring some excitement to your meals. Whether you’re seeking a unique brunch hit or a hearty supper companion, this recipe balances spice, earthiness, and a touch of indulgence perfectly, making every bite a true delight.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but essential for building layers of flavor and texture that make this dish shine. Each element plays a pivotal role, from the zing of dry mustard to the creamy richness of butter, all working together to elevate the deviled kidneys.
- Mushrooms (optional): 1/2 pound fresh mushrooms, cut into large pieces adds earthiness and a pleasant texture contrast.
- Kidneys: 2-4 deer kidneys, the star protein that brings tender, distinctive flavor.
- Flour: 1/4 cup to create a light coating that crisps beautifully during browning.
- Cayenne: 1 teaspoon providing just the right amount of heat to wake up your palate.
- Dry mustard: 1 1/2 teaspoons for a subtle tang that lifts the dish.
- Salt: 1 teaspoon to balance and enhance all the spices and savory notes.
- Black pepper: 1 teaspoon adding sharpness and warmth.
- Unsalted butter: 6 tablespoons for richness and to help brown the kidneys and mushrooms wonderfully.
- Worcestershire sauce: to taste, introduces depth and a slightly tangy undertone.
- Stock: 3 tablespoons chicken, venison, or beef stock to create a flavorful sauce base.
How to Make Deviled Kidneys Recipe
Step 1: Prepare Kidneys
The first step is all about preparing your kidneys with care. Clean and trim the deer kidneys thoroughly, removing any membranes or excess fat, then cut each kidney half into 3 or 4 pieces. This gives you perfectly sized bites that will cook quickly and evenly.
Step 2: Sauté Mushrooms (Optional)
If you’re opting to use mushrooms, this step adds a wonderful earthy layer of flavor. Heat 3 tablespoons of unsalted butter in a hot pan and toss in the mushrooms. Sauté them until nicely browned and fragrant, then remove and set aside so they don’t overcook while you cook the kidneys.
Step 3: Coat Kidneys
To create that iconic crispy edge, mix the flour, cayenne, dry mustard, salt, and black pepper in a bowl. Dust the kidney pieces evenly with this spicy flour blend. This coating not only adds texture but also creates a beautiful flavor crust when cooked.
Step 4: Brown Kidneys
Using the same pan, warm the remaining 3 tablespoons of butter over medium-high heat. Add the coated kidneys and press them gently with a spatula to ensure even contact with the hot butter. Brown them on all sides until beautifully caramelized, then remove from the pan and slice if desired to expose their tender interior.
Step 5: Make the Sauce and Finish Cooking
Return the browned kidneys and cooked mushrooms to the pan. Splash in Worcestershire sauce to taste along with 3 tablespoons of your chosen stock. Give the pan a good shake to combine everything, letting the sauce thicken and coat the kidneys in a glossy, savory glaze. Cook for one or two more minutes to meld all the flavors perfectly.
Step 6: Serve Up Your Deviled Kidneys Recipe
At this stage, the dish is alive with flavor and ready to be enjoyed. Serve the warm kidneys and mushrooms atop buttered toast, then drizzle the reduced sauce over the top for a luscious finish. It’s a simple way to highlight all the rich, spicy goodness waiting on your plate.
How to Serve Deviled Kidneys Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a sprinkle of chives bring a touch of color and fresh herbal brightness to your plate. A wedge of lemon on the side can also add a lively zing that cuts through the richness if you’re feeling adventurous.
Side Dishes
Deviled kidneys pair beautifully with crusty bread or buttery toast, which soaks up that incredible sauce perfectly. For a heartier meal, consider creamy mashed potatoes, sautéed greens, or even a simple garden salad to balance the dish’s depth.
Creative Ways to Present
Why not serve your deviled kidneys on toasted baguette slices for a sophisticated appetizer? Or arrange them over a bed of wilted spinach or pearl barley for a more substantial meal that’s equally stunning. Presentation can turn this traditional dish into something fresh and unexpected.
Make Ahead and Storage
Storing Leftovers
Leftover deviled kidneys should be transferred to an airtight container and kept in the refrigerator. They will stay delicious for up to two days, retaining their flavor and tenderness if reheated gently.
Freezing
While kidneys can be frozen, the delicate texture means it’s best to do so only if necessary. If you freeze leftovers, place them in a sealed container or freezer bag and aim to use within one month for optimal taste. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the deviled kidneys gently in a pan over low heat, adding a splash of stock or water to revive the sauce and prevent drying out. Avoid overheating, which can make the kidneys tough, and serve as soon as warm.
FAQs
What kind of kidneys should I use in this recipe?
While this Deviled Kidneys Recipe traditionally uses deer kidneys for their lean texture and mild flavor, lamb or beef kidneys are excellent alternatives readily available in most markets.
Can I skip the mushrooms?
Absolutely! Mushrooms add nice texture and earthiness, but the dish is wonderful on its own with just the kidneys and rich sauce.
How spicy is this dish?
The cayenne and dry mustard add a gentle warmth rather than overwhelming heat. You can always adjust the spice level to your liking by reducing or increasing the cayenne powder.
Is this recipe suitable for beginners?
Definitely. The steps are straightforward and the ingredients simple. Just take care to clean and prepare the kidneys properly, and you’ll have a rewarding dish on your table.
What should I serve with deviled kidneys for a full meal?
Pair the dish with buttered toast or crusty bread to soak up the sauce and a fresh salad or sautéed greens for some balance and color on the plate.
Final Thoughts
If you’re craving a dish that’s both comforting and a little adventurous, this Deviled Kidneys Recipe delivers in spades. It’s a brilliant way to enjoy offal with bold flavors and simple ingredients that come together quickly. I genuinely hope you give it a try—you might just find it becomes a standout favorite you return to again and again.
Print
Deviled Kidneys Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
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
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: British
