David Draper

Corazón de Venado (Deer Heart) Marinade Recipe

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

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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