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RECIPE: VENISON KIDNEY LETTUCE WRAPS

Pan-Fried

PREP: 3.33 Hours COOK: 20 Minutes

Serves 3-4

Difficulty: Intermediate
 These eat-with-your-hands kidney lettuce wraps are as delicious as it is nutritious. Lightly fried venison kidneys with crunchy toppings and a tasty dipping sauce come together for a light but wholesome meal. It requires a bit of prepping, but we can ensure you it's a stand-out dish that'll have you looking at kidneys in a whole new way. Mahalo Chef!
RECIPE BY CHEF BRIAN HIRATA

 

Ingredients
  • 1 package of venison kidneys
  • 1/2 cup milk
  • 2 heads lettuce, leaves removed
  • 8 stalks cilantro, chopped (optional)
  • 1/4 bunch of green onions, sliced
  • 1/2 cup jarred or homemade pickled radish
  • Crispy shallots
  • Crispy garlic
  • 3/4 cup soy
  • 1/2 cup water
  • 3/4 cup sugar
  • 2 garlic cloves, smashed
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • Dipping Sauce (see recipe below)
Directions
Step 1:

Cut kidneys in thirds lengthwise and remove white artery from the center.

Step 2 :

Place kidneys in milk and allow to soak for 24 hours in the refrigerator. 

Step 3:

After 24 hours, rinse well in cold water and pat dry with a paper towel. 

Step 4:

In a bowl mix together, soy sauce, water, sugar, and garlic. Place kidneys in the marinade and allow them to marinate in the refrigerator for 2 days.

Step 5:

After the second day, remove kidneys from the marinade and pat dry with a paper towel. 

Step 6:

Dredge kidneys in flour and then in the beaten egg. Shallow fry in vegetable oil for about 2 minutes on each side, until golden brown.

Step 7:

Place on a plate lined with a paper towel to drain excess oil.

Step 8:

In a small bowl, mix dipping sauce ingredients together and set aside.

Step 9:

Place fried kidneys in lettuce leaves and garnish with toppings. Serve with sauce. Enjoy!


DIPPING SAUCE INGREDIENTS:


  • 2 Tbsp Kochujang
  • 1 tsp sugar
  • 1 tsp soy sauce
  • 1 Tbsp rice vinegar
  • 3 drops of sesame oil
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