Seared Venison Kidneys
User Reviews
5
Seared Venison Kidneys
Description
This recipe focuses on careful preparation of venison kidneys. After membrane removal, the kidneys are halved lengthwise with the hard, white center removed. Soaking the kidneys in milk for 2 to 3 days in the refrigerator helps reduce any strong odor or taste, with milk changed daily as needed. After soaking, rinsing and drying prepares them for cooking.
High heat searing in a minimal amount of grapeseed oil quickly browns the kidneys while keeping the interior pink and tender. Pressing them to keep contact with the pan helps achieve even sear. The cooking time totals around four minutes, two minutes per side.
The finished kidneys are served with fresh lemon juice and sprinkled with coarse finishing salt like fleur de sel to enhance flavor. This preparation maintains a tender bite and balanced flavor unique to kidneys.
The notes indicate this technique also applies to pork or lamb kidneys, offering flexibility with organ meats.
Ingredients
- 2 venison kidneys or lamb kidneys
- 2 cups milk
- kosher salt
- 2 tablespoons grapeseed oil or other high smoke-point oil
- lemon juice of a
- coarse finishing salt like fleur de sel
Instructions
- Carefully peel the membranes off the kidneys. Slice them in half lengthwise so you preserve the kidney shape. Cut out the hard, white centers of the kidneys with kitchen shears or a paring knife. Soak the kidneys in the milk in the refrigerator for 2 to 3 days. If the milk gets too bloody, change it up to once per day.
- Rinse off the kidneys and pat them dry with a paper towel. Sprinkle some kosher salt on them.
- Heat a small frying pan on high for 2 minutes. Add enough grapeseed oil to put a film on the pan. You don't want the oil too deep or everything will spatter all over the place. Heat this oil for 30 seconds to a minute. You want it hot, but not smoking.
- Place the kidneys cut side down in the hot oil so they are not touching. They will want to curl up, so gently press down on them with a spatula or bacon press. Sear like this for 2 minutes. Turn the kidneys over and sear in the same way for another 2 minutes. Kidneys should still be pink in the middle.
- Take the kidneys off the heat and allow to rest on a cutting board for 3 minutes. Sprinkle some lemon juice over them. Serve finished with coarse fleur de sel.
Notes
- This soaking technique and searing method also works well for pork or lamb kidneys.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 2mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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