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Same




I’ve tried them a few ways and the only way worth a damn so far:

Deviled Kidneys

I use this English chap’s recipe with a few modifications. Firstly I ditch the accent. I also sauté some mushrooms, the brown ones are best and if you can find the baby brown ones use those. Sauté them in a little bacon fat and olive oil or butter with salt and pepper. As soon as they are soft remove and set aside. The mushrooms add volume, have a similar texture to the kidney and help cut the sharp flavor of the kidney. Taste of kidneys is similar to liver but texture is like mushrooms

Then I use the English chap’s recipe and add back the mushrooms right after the flambé. For whisky I use Famous Grouse but any light clean whisky would be fine. Anything Irish, Jameson, would be great. I think a good clean bourbon would work, as would brandy.

I use a regular heavy cream. I use Coleman’s English Mustard. also use a toaster to make the toast like a regular bastard

When done right this recipe is dynamite and is fun to do

Elk kidneys, cut lengthwise and remove white stuff, then I cut into cubes. I also soak them in milk for 1-24 hours if possible. Then follow the recipe:



Reducing after adding cream


The fresh parsley on top is a nice touch