Grilled Venison Heart Peruvian Style

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Grilled Venison Heart Peruvian Style
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Grilled Venison Heart Peruvian Style

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Servings

3

servings
Prep time

1

hour 

20

minutes
Cooking time

10

minutes
Total time

1

hour 

30

minutes

Ingredients

  • 6 dried aji panca chiles (or other mild dehydrated hot peppers, like guajillo, ancho or pasilla chiles), seeds and veins removed

  • 4 cloves garlic, chopped

  • 1/2 cup red wine vinegar

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon ground cumin

  • 1 tablespoon achiote paste (optional)

  • 3 tablespoons vegetable oil

  • Salt

  • 1 pound hearts (or other meat), trimmed and cut into 2-inch pieces

Directions

  • Place the dried chiles in a bowl and pour boiling water over them. Cover and let them soak for about 20 minutes, until fully softened.
  • Combine the softened chiles, garlic, red wine vinegar, black pepper, cumin, achiote paste (if using), vegetable oil, and a generous pinch of salt. Blend until you have a smooth marinade.
  • Add the heart pieces to 3/4 of the marinade, making sure they are completely coated. Cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
  • When ready to cook, thread the marinated heart pieces onto skewers to ensure even cooking and easy turning on the grill.
  • Grill over very high heat with the lid open, brushing the skewers with extra marinade as they cook. Sear until nicely charred on the outside, about 2-3 minutes per side.

SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:

  • The venison hearts can be replaced with steak cut in cubes from any red meat venison (I would not recommend using bear due to the risk with undercooked bear) or steak from the grocery store.