Venison Backstrap and Rabbit Kidney Stuffed Portobello Mushrooms

 

Venison backstrap and rabbit kidney stuffed mushrooms

The pairing of wild game of different types can be a fascinating journey of culinary discovery. Whether it be in a terrine, in a pie, or in a more simple and straightforward fashion such as the one seen here, the results can be not only delicious but surprisingly so. This idea came about simply because I had cleaned a batch of half a dozen rabbits and wanted to prepare a quick and easy dish that would allow me to use up all the delicious little kidneys in one go. 

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

• 3-inch (7.5cm) piece of venison backstrap
• Vegetable oil for frying
• Salt and pepper
• 12 rabbit kidneys, carefully peeled* and cut in half lengthways through the centre
• 2 Portobello mushrooms, stalks removed
• 2 large Savoy cabbage leaves, tough central veins removed, rolled and shredded
• 1/4 small white onion, peeled and finely sliced
• 1 large garlic clove, peeled and finely chopped
• 1 small red chilli, finely sliced

*Kidneys from any mammal have an outer membrane covering them (sometimes two) which should be carefully peeled away by hand prior to cooking. If you don't do this, the membrane will shrink during the cooking process and potentially damage at the very least the presentation of the kidneys. Removing it from kidneys this small is fiddly but worth the effort, particularly if they are being cooked whole.

Starting to fry venison backstrap

Method

Pour a little oil into a non-stick frying pan or skillet and bring it up to a high heat. Season the venison backstrap on both sides with salt and pepper and cook on a high heat for 2 minutes each side. Lift to a holding plate, cover with foil and leave to rest for 5 minutes.

Mushrooms and vegetables are put on to fry

If necessary, add a little more oil to the pan vacated by the venison and bring it back up to a medium heat. Add the mushroom tops (flat side down) to one half of the pan and the cabbage, onion, garlic and chilli to the other half. Season with salt and pepper. Fry for an initial 2 minutes, stirring the cabbage combination around very frequently.

Mushrooms are turned to fry on their second side

Turn the mushrooms over that the flat sides are now uppermost. Fry for 2 further minutes, continuing to stir fry the cabbage combination. 

Rabbit kidneys are put on to sear

Kidneys from larger mammals such as lambs or particular cows/oxen will have white fatty elements in their centre which require cutting out and removing prior to cooking. This is not necessary with rabbit kidneys as they are so small.

Pour a little oil into a small saucepan or frying pan and bring it up to a medium to high heat. Add the rabbit kidneys just after the mushrooms are turned, season with salt and pepper and saute for about 1.5 to 2 minutes until just done.

Sliced venison strips are laid in fried mushroom cups

Lift the mushrooms to a plate covered with kitchen paper to briefly drain, cup sides down, while you lift the venison backstrap to a chopping board and slice it carefully and moderately thinly against the grain at a 45-degree angle. Present the mushrooms cups side up on a square serving plate and lay the venison strips carefully inside, topping with the rabbit kidneys.

Arrange the cabbage stir fry on either side for service.