Search

  Home
  Cook
  Watch
  Read
  BBQ Club 365
  Subscribe
  News
  BBQ Magazine
  Say Hello
 

Join us on      

@thebbqmag for all

MENU
 

 

Venison heart anticuchos

A hugely popular street food dish in Peru is the spicy anticuchos skewer, commonly made using ox heart (or from any of many other beasts).

 Marcus Bawdon   Spring 2021 Join us on        @thebbqmag

 #MarcusBawdon #Venison #Skewer

 

 

 

A hugely popular street food dish in Peru is the spicy anticuchos skewer, commonly made using ox heart (or from any of many other beasts). Here I used fallow deer heart as it‘s readily available to me here in south-west of England, but please feel free to use ox heart, lamb heart or a cut of beef like rump steak for this. The spicy marinade uses an ingredient called aji panca, a Peruvian moderately spicy and smoky red pepper paste, which I luckily managed to get hold of, but if you struggle, then ancho paste or even a chipotle paste will work. Marinating overnight makes all the difference, so build in the time to do it. 

Serves 2 


 

Ingredients

 

Venison heart anticuchos

  • 3 fallow venison hearts
  • 3 tbsp aji panca or alternative
  • 2 tbsp red wine vinegar
  • 1 tsp cumin powder
  • 1 tsp cumin seeds
  • 4 garlic gloves
  • Sea salt and black pepper
  • Extra virgin olive oil, sliced red chillies and lime wedges, to serve 

 

Method

 

recommended Heat
Moderate to high heat embers

Choose your Skewer
Pre-soaked bamboo gun skewers or short wooden

In the Kitchen

  1. Trim the venison hearts, removing anything sinewy, and cut them into 8-10-cm long strips.
  2. In a bowl, combine all of the other ingredients along with about 1 tsp salt and a good pinch of freshly ground pepper and stir to combine. Add the strips to the bowl and stir until fully covered. Cover the bowl and leave to marinate in the fridge for 12–24 hours.
  3. Set up the grill for moderate to high heat close proximity grilling.
  4. Thread each strip of marinated venison heart onto skewer, and place on the grill. Cook for a few minutes on each side, turning a few times until crisped up, and for an overall cooking time of 10 minutes (they will toughen up if overcooked). Use a digital probe thermometer to check they are 60-65°C internal temperature to keep them nice and juicy and slightly pink. Drizzle over some olive oil, scatter with chillies and add a squeeze of lime juice to serve.

 

All Recipes

 

Reviews

We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission

 

 

 

 

There are no videos linked to this story

 

There are no audio files linked to this story

 

There are no image galleries linked to this story

 

 

 

Still hungry?

 

Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.

 
 
 
 
 

 

 

 

 

Copyright ©2021 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.

Cookies

BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here