Impala Liver and Kidneys

If you're all out of Impala, this speedy supper from Mike Robinson works well with calves liver and lambs kidney too!
By Mike Robinson
Impala Liver and Kidneys
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 4 kidneys
  • 400 g liver
  • 30 g butter
  • 1 shallot, finely chopped
  • 1 clove garlic, coarsely chopped
  • 100ml glass port
  • 1 tbsp soy sauce
  • juice of ½ lemons
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • black pepper


1. Prepare kidneys by removing the centres and soaking in brine for 10 minutes.

2. Slice the liver into pieces about 1cm thick.

3. Heat the butter in very hot frying pan and fry the liver slices for 1 minute on each side. Remove from pan and keep warm.

4. Add the shallots and garlic to the pan, together with the kidneys and cook the kidneys for 1 minute on each side.

5. Return the liver to the pan and de-glaze by adding the port, soy sauce, lemon juice and vinegar. Stir in the honey and season to taste with salt and freshly ground black pepper. Serve immediately.

Rate This Recipe