Deviled Lambs Kidneys Recipes

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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

Categories     Appetizer     Snack

Number Of Ingredients 10

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 LAMB'S KIDNEYS



Deviled Lamb's Kidneys image

Make and share this Deviled Lamb's Kidneys recipe from Food.com.

Provided by Molly53

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

8 lambs kidneys
2 tablespoons butter or 2 tablespoons oil
1 tablespoon onion, peeled and finely minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon chutney
2 teaspoons lemon juice (fresh is best)
1/4 teaspoon prepared mustard (Dijon is very good)
1/2 cup beef stock
2 egg yolks
soft white breadcrumb

Steps:

  • Skin, core, and cut the kidneys in half length ways, then cut them into neat pieces.
  • Heat the lard, butter or oil in a small pan, add the onion, and cook gently until softened and translucent, but not browned.
  • Add the kidney pieces, salt, cayenne pepper, chutney, lemon juice, mustard, and stock.
  • Heat to boiling point, reduce the heat, cover the pan, and simmer gently for 15-20 minutes, until the kidney is cooked.
  • Cool slightly.
  • Beat the egg yolks lightly and stir them inches.
  • Sprinkle in enough breadcrumbs to make the mixture a soft consistency. Taste and re-season if required.
  • Serve on buttered toast or mashed potatoes.

Nutrition Facts : Calories 86.7, Fat 8.5, SaturatedFat 3.3, Cholesterol 100.5, Sodium 250.4, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.6

DEVILED KIDNEYS



Deviled Kidneys image

Breakfast.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

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.

DEVILED KIDNEYS



Deviled kidneys image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 20m

Yield Four servings

Number Of Ingredients 8

4 lamb kidneys, about 1/2 pound
1 egg, lightly beaten
2 teaspoons English mustard (see recipe)
1/2 teaspoon Worcestershire sauce
Salt to taste, if desired
Freshly ground black pepper to taste
1 cup fine, fresh bread crumbs
8 teaspoons melted butter

Steps:

  • Preheat oven to 500 degrees.
  • Cut the kidneys in half lengthwise. Carefully cut away the core of each kidney half. Cut each kidney half into eight pieces of more or less equal size.
  • Beat the egg lightly and add the mustard, Worcestershire sauce, salt and pepper. Blend well. Add the kidneys and coat well with the egg mixture.
  • Pour the bread crumbs onto a flat sheet. Add the kidney pieces and stir to coat well on all sides. Arrange the pieces evenly on eight skewers. Spoon one teaspoon of butter over each skewer. Arrange the skewers on a rack and place in the oven. Bake four minutes and turn the skewers. Bake four minutes longer. Serve immediately.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 334 milligrams, Sugar 2 grams, TransFat 0 grams

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