Devilled roe deer liver and kidneys - a step-by-step recipe with ITV Game Chef Mike Robinson

roe deer liver

💰Cheaper: beef liver

Beef liver is more widely available and less expensive.

roe deer kidneys

💰Cheaper: lamb kidneys

Lamb kidneys offer a similar flavor profile and are easier to find.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Worcestershire sauce

💰Cheaper: soy sauce

Soy sauce is a more accessible alternative with a similar umami flavor.

Prepare the roe deer kidneys and liver by skinning and cutting them into pieces.

Fry a couple of thick chunks of bread in vegetable oil to give it a proper crust.

Peel and crush a few garlic cloves, then add them to the pan to infuse the oil.

Remove the garlic from the oil before it burns to avoid a burnt garlic taste.

Season the kidneys and liver with salt and black pepper, then coat them in flour.

Heat a mixture of butter and oil in the pan, then add the kidneys first.

After a few seconds, add the liver to the pan.

Cook until the kidneys are golden and the liver is medium-rare, checking for blood coming out of the liver.

Let the kidneys rest while preparing the sauce.

In the same pan, add garlic, Worcestershire sauce, paprika, vinegar, hot chili sauce, and whole grain mustard to create the sauce.

Add the cooked kidneys and liver back into the sauce to warm through.

Finish with chopped flat leaf parsley and a squeeze of lemon juice before serving on toasted bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens