Allow the venison heart skewers to marinate for four hours prior to grilling. (Photo courtesy of PetersensHunting.com)
By David Draper
Print Recipe
Anticuchos are a Peruvian staple, street food made from chunks of meat marinated and served on a stick. While this marinade recipe was developed for deer heart, it works just as well with tender bites cut from the eye of round or other rear quarter roast.
Serves: Approximately 1 cup Prep time: 5 minutes Cook time: 4 hours
Ingredients:
3 tablespoons canola oil 1 Anaheim pepper, seeded and diced 1 chipotle pepper in adobo sauce, diced 4 cloves garlic, peeled and chopped 1 teaspoon salt 1 teaspoon red pepper flakes (or 1 teaspoon ground cayenne) 2 teaspoons cumin 2 teaspoons black pepper ½ cup red wine vinegar ½ cup water
Directions:
Combine all ingredients, except red wine vinegar and water, in a small food processor and pulse to form a thin paste. Whisk the pepper paste into a bowl with the vinegar and water until everything is well mixed. Add sliced deer heart or tender chunks of venison and let soak for 4 hours before grilling on skewers.
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