Boil the deer kidneys beforehand.
If you can’t find deer kidneys, substitute minced or ground venison.
Ingredients
1 lb. deer kidneys
1/2 cup dates, pitted and chopped
1/2 cup currants
1 Tbsp. sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1/8 tsp. mace
2 Tbsp. butter
4 Tbsp. butter
1 Tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
Method
Slice the kidneys and boil them well in water until they are cooked through. Allow them to cool, and then mince them. Place them into a bowl, along with the dates, currants, sugar, and spices. Mix well and put into a 9-inch pie crust. Top with pats of butter and cover with top crust. Make a half-inch hole in the center of the pie. Bake at 350°F until the crust is golden brown.
Melt the butter in a small saucepan. Mix sugar, cinnamon, and ginger together and add to butter. Bring to a boil and then pour as much as possible into the hole in the top of the pie. Serve warm.