PAN FRIED DEER KIDNEYS

By Jeff Benda

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www.WildGameandFish.com0

Serves 2
Prep time: 15 minutes
Soaking time: 24 hours
Cook time: 5 minutes

If you’re looking to make the most of your deer harvest and try something a bit different, give deer kidneys a try! 

First off, it is absolutely essential you soak the deer kidneys before cooking! If you don’t soak them long enough, they’ll taste a little like pee. But don’t let that stop you from keeping the kidneys from your deer. The soaking time in both saltwater and milk will transform them into something both healthy – and delicious!

This recipe for Pan Seared Deer Kidneys is straightforward, flavorful, and a great way to introduce your family and friends to eating kidneys. Once you clean the kidneys and soak them, the dish itself cooks up quickly and is on the table in just 5 minutes - perfect for when you want to serve up a tasty and unique wild game appetizer without a lot of fuss.

Organ meats like kidneys are packed with nutrients and have a unique, earthy flavor that can be mild and savory when cooked properly. Pan-searing is an easy method that brings out the best in deer kidneys, creating a crisp outer crust while keeping the inside tender.

If you are looking for more great ways to cook up deer kidneys, be sure and check out my Deviled Kidneys Recipe.

Ingredients

• 2 deer kidneys
• kosher salt
• 2 cups milk
• 2 Tablespoons olive oil
• Juice of 1/2 lemon
• Black pepper
• 2 Tablespoons chopped fresh parsley

Instructions

1. Remove the membranes from the kidneys. Using a sharp knife, slice them in half lengthwise. Cut out the white cores of the kidneys. Soak the kidneys in salt water for a full 12 hours in the refrigerator, rinse off, then soak in milk for another full 12 hours in the refrigerator.
2. Rinse off the kidneys, cut them into bite-size chunks, and pat them dry with a paper towel.
3. Heat a frying pan over medium-high heat. Add olive oil to the pan. Heat oil for 30 seconds. You want it hot, but not smoking.
4. Place the kidneys cut side down in the hot oil, then gently press down on them with a spatula. Sear the kidneys for 2 minutes, then turn them over and sear in the same way for another 2 minutes. Kidneys should still be pink in the middle.
5. Take the kidneys off the heat and allow to rest on a cutting board for 2 minutes. Squeeze lemon juice over them, sprinkle with kosher salt, black pepper, and chopped parsley. Serve immediately.