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Devilled venison kidneys

Tuesday, 20 February 2007

Mark Hinge tackles breakfast: devilled venison kidneys

If you like a hearty breakfast, but on a shoot day can never find the time to make one, try this recipe. You can save on some preparation time with this recipe, but also try using those few extra special ingredients that can make all the difference. I guess the word devilled comes from the devil, alluding to a hot hell that awaits some. This recipe is slightly spicy and the perfect beginning to a day in the countryside.

Ingredients

• deer kidneys * flour * seasoning * butter
• sherry * Worcester sauce * mushroom ketchup * Coleman’s mustard powder
• cayenne pepper * chopped parsley * single cream * tomato purée * toast * lemon

Method

1. Cut the kidneys lengthways and remove the core. Peel off the thin skin covering and cut into bite-sized pieces. Put some plain flour in a plastic bag, season, and add the kidneys. Shake the bag to coat the kidneys in flour.

2. In a flat frying pan, melt a knob of butter and fry the kidneys. When they are nearly cooked, add a large tot of sherry, a splash of Worcester sauce, a splash of mushroom ketchup and a teaspoonful of the tomato purée. Also add a teaspoonful of Coleman’s mustard powder, a pinch of cayenne pepper and the chopped parsley. Just before it is served, add some single cream and increase the heat until the sauce is bubbling. Serve on buttered toast with a wedge of lemon.

Tips

This takes no more than 12 minutes to complete— and only five if you prepare the kidneys the night before. You don’t have to use mushroom ketchup, but it does add good flavour and colour. I use a combination of purée and a sun-dried tomato, but one or the other is fine. The lemon wedge is vital for lifting the flavours. One kidney per person is sufficient but two is more hearty.

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