RECIPE: Venison Kidney Lettuce Wraps
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!
Brian Hirata
Ingredients
- 1 package Venison kidneys
- 1/2 cup Milk
- 2 lettuce heads, 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 sugar
- 2 garlic cloves, smashed
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 beaten egg
DIRECTIONS
Cut kidneys in thirds lengthwise and remove white artery from the center
Place kidneys in milk and allow to soak for 24 hours in the refrigerator
After 24 hours, rinse well in cold water and pat dry with a paper towel.
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.
After the second day, remove kidneys from the marinade and pat dry with a paper towel.
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.
Place on a plate lined with a paper towel to drain excess oil.
In a small bowl, mix dipping sauce ingredients together and set aside.
Place fried kidneys in lettuce leaves and garnish with toppings. Serve with sauce. Enjoy!