Classic Devilled Kidneys
This dish is rich and flavorful, making it an excellent choice for a unique Christmas or New Years entrée. Enjoy!
Servings 4 servings
Calories 283kcal
Ingredients
- 2 to 4 medium kidneys lamb, pork, or deer
- 2 tbsp. flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. cayenne pepper optional
- 6 tbsp. unsalted butter
- 1 tbsp. Worcestershire sauce
- 1 tbsp. English mustard
- 1 tbsp. tomato paste
- 10 ounces water or stock
- 4 slices bread, toasted for serving
Instructions
Prepare the Kidneys
- Rinse the kidneys under cold water and pat them dry.
- Cut out the white cores and slice the kidneys into bite-sized pieces.
Coat the Kidneys
- In a bowl, mix flour, salt, pepper, and cayenne.
- Toss the kidney pieces in the flour mixture until well coated.
- Cook the Onions:
- In a large frying pan, melt 2 tablespoons of butter over medium heat.
- Add sliced onions and cook for about 3–4 minutes until soft and golden.
Cook the Kidneys
- Shake off excess flour from the kidneys and add them to the pan.
- Cook for about 2–3 minutes, turning occasionally until browned.
Make the Sauce
- Stir in Worcestershire sauce, mustard, tomato paste, and gradually add water or stock.
- Bring to a boil, then reduce heat and simmer for about 10 minutes until the kidneys are tender and the sauce thickens.
Serve
- Toast slices of bread and butter them.
- Divide the cooked kidneys and sauce over the toast and serve immediately.
Nutrition
Serving: 50g | Calories: 283kcal | Carbohydrates: 22g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1005mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1140IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg