Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.