James Martin Devilled Kidneys Food

DEVILED KIDNEYS

Deviled Kidneys image

As I mention above, I prefer to use deer kidneys here, but lamb or pork kidneys also work well. And if you had a lot of little rabbit kidneys, they'd work, too. This dish is best served immediately after making it.

Provided by Hank Shaw

Number Of Ingredients 10

Ingredients

½ pound fresh mushrooms, (cut into large-ish pieces (optional))
2 to 4 deer kidneys
¼ cup flour
1 teaspoon cayenne
1 ½ teaspoons dry mustard, (Coleman's if you can get it)
1 teaspoon salt
1 teaspoon ground black pepper
6 tablespoons unsalted butter, (divided)
Worcestershire sauce
3 tablespoons chicken, (venison or beef stock)

Steps:

Clean and trim the kidneys as above. Cut each half into 3 or 4 pieces. If you are using the mushrooms, sear them in a hot pan with 3 tablespoons of unsalted butter until nicely browned on their edges. Remove them and set aside for the moment.
Mix the flour with the cayenne, mustard, salt, and black pepper, and dust the kidneys with it.
Get the pan very hot, then add 3 more tablespoons of butter. Brown the kidneys in the butter. You may need to press them down with a spatula, as they will want to arch upwards. Turn and cook another minute or two. Remove them and cut into pieces you'd like to eat.
Return the kidneys and the mushrooms to the pan and add a big splash of Worcestershire and the stock, and shake the pan to meld everything together. Let this cook for a minute or two.
Remove the kidneys and mushrooms and set them on top of your toast and boil down the sauce for a few minutes-don't let it boil completely away-then pour it over everything and serve.

Nutrition Facts : Calories 200 kcal, Carbohydrate 9 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 591 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DEVILED KIDNEYS

Deviled Kidneys image

Breakfast.

Provided by Food Network

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

Ingredients

2 teaspoons Worstershire sauce
2 teaspoons mushroom ketchup*
1 level teaspoon English mustard powder
2 ounces (4 tablespoons) butter, melted
Pinch cayenne pepper
Salt
Black pepper, freshly ground
8 lamb kidneys
1 tablespoon vegetable oil
1 dessertspoon chopped parsley
Lemon wedges and hot buttered toast, for serving

Steps:

Mix together the Worstershire sauce, mushroom ketchup, mustard, 2 tablespoons butter, cayenne pepper and salt and pepper.
Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining 2 tablespoons butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.
Serve on warmed plates, sprinkled with parsley and accompanied by lemon wedges and hot buttered toast.
*available online.

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