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
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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.
David Draper
Editor-in-Chief
An avid hunter and accomplished writer, David Draper has traveled the globe in search of good stories and good food, yet his roots remain firmly planted in the soil of his family's farm on the High Plains of Nebraska. As a young man, his dreams were fueled by daily trips to the original Cabela's retail store, which stood a short four blocks from his childhood home. The ensuing years spent chasing his passions for adventure and the outdoors have taken him from the shores of Africa's Gambia River to Alaska's Brooks Range. He has hunted birds and big-game on five of the seven continents.
A 20-year industry veteran, Draper has worked in communications, writing and editing roles for the biggest names in the industry. In addition to bylines in scores of publications, he also served as the editor for the hunting journals of Dick and Mary Cabela and contributed to several books on the outdoors. Draper is Editor-in-Chief of Petersen's Hunting magazine, where he also writes the Fare Game column covering all aspects of processing and cooking wild game.
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