Corazón de Venado (Deer Heart) Marinade Recipe

David Draper

This marinade recipe is intended for venison heart skewers, but would also work nicely for various wild game cuts

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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