Rick Stein Devilled Kidneys Recipe

Rick Stein’s Devilled Kidneys is tasty a dish consisting of tender deer kidneys with earthy mushrooms and a zesty sauce made with cayenne, mustard, stock, and Worcestershire, and takes just 20 minutes to be ready!

Try More Rick Stein Recipes:

• Rick Stein Leek Cannelloni
• Rick Stein Lamb Karahi
• Rick Stein Patatas Bravas

🧡 Why You’ll Love This Devilled Kidneys Recipe:

• Bold flavors: The cayenne, mustard, and Worcestershire sauce create a spicy and tangy kick.
• Quick and easy: With simple ingredients and straightforward steps, it’s a breeze to whip up.
• Versatile: Enjoy it as a hearty breakfast or a satisfying dinner.
• Rich and indulgent: Perfect for a special occasion or when you’re craving something decadent.

❓ What Is Rick Steins’ Devilled Kidneys Recipe?

Rick Stein Devilled Kidneys Recipe is Tender deer kidneys seasoned, coated in flour, and pan-fried until golden brown. Then, they’re simmered with mushrooms in a flavorful sauce made with cayenne, mustard, stock, and Worcestershire, creating a rich and savory dish.

🍄 Rick Stein Devilled Kidneys 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

🥘 How To Make Rick Stein Devilled Kidneys

1. Proceed as before to clean and trim the kidneys. Make three or four pieces from each half.
2. Add the mushrooms and brown them on all sides in a hot pan with 3 tablespoons of unsalted butter if using. Take them out and put them away.
3. Season the kidneys with a mixture of cayenne, mustard, salt, and black pepper, then coat them with flour.
4. Add 3 more tablespoons of butter after the pan is very heated. Set the kidneys brown in the butter. Since they tend to arch upward, you might have to use a spatula to keep them from falling.
5. Flip and cook for an additional minute or two. Take them out and chop them into snack-sized pieces.
6. Bring the kidneys and mushrooms back to the pan, add the stock and a splash of Worcestershire, and shake to combine. Give it a minute or two to cook.
7. Before you pour the sauce over the toast kidneys and mushrooms, remove the stems and boil the sauce for a few minutes, being careful not to let it boil dry. Serve.

💭 Recipe Tips

• Use fresh kidneys for the best flavor and texture.
• Adjust the spice level to your preference by adding more or less cayenne.
• Be careful not to overcook the kidneys, as they can become tough.
• Serve the dish over toast to soak up all the tasty sauce.

🥗 What Pairs Nicely With Devilled Kidneys?

Devilled Kidneys complement well with crusty bread, mashed potatoes, buttered noodles, steamed vegetables, or a crisp salad.

🎚 How To Store Leftovers Devilled Kidneys?

• In The Fridge: Keep leftover devilled kidneys in a tightly sealed container in the refrigerator for up to 1 day.
• In The Freezer: Transfer leftover devilled kidneys to a freezer-safe bag and freeze for up to 2 months. Allow to thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Devilled Kidneys?

• Stove: Reheat leftover devilled kidneys gently in a pan for 5 minutes over low heat until warmed through, adding a splash of stock or water if needed.
• Microwave: Throw leftover devilled kidneys in a microwave-safe dish and heat for 2 to 3 minutes until heated through, stirring occasionally.

FAQs

Try More Rick Stein Recipes:

• Rick Stein Smoked Haddock Chowder
• Rick Stein Thai Fish Cakes
• Rick Stein Spaghetti Vongole

Rick Stein Devilled Kidneys Nutrition Facts

Amount Per Serving

• Calories 382
• Total Fat 15g
• Saturated Fat 7.6g
• Trans Fat 0.4g
• Cholesterol 344mg
• Sodium 732mg
• Potassium 236mg
• Total Carbohydrates 41g
• Dietary Fiber 1.9g
• Sugars 3.4g
• Protein 22g