Peruvian Anticuchos De Corazon

            
First and foremost I want to be extremely clear that this is not my original recipe. Secondly, it is by far the best heart recipe that I have ever put in my mouth. Like, it change my husband's life good. So I just had to add it to my recipe list because it just needs to be spread to the world!              So I got this recipe book for Christmas called "Buck, Buck, Moose" by Hank Shaw. If you love venison, I suggest you drop everything and buy this book right now. Anyway, so we had killed a doe really late in the season and her heart wasn't touched so I suggested we make it for dinner. Now Brandon never had good deer heart at this point and he was vehemently against it. "Just put lots of bacon on it and I'll try it," he would say. I had already eyeballed this recipe in the book so I knew this was exactly what I was going to do with it whether he wanted it or not.             So when it came down to the day of cooking, I actually didn't have all the ingredients that I thought I had so I did some improvisation to the recipe. Honestly it tasted so good the way I did it that I don't think I would add those extra ingredients if I had them on hand right now. So here's the ingredient list:

• 3 Roasted red peppers, chopped (I did NOT use these in my version)
• 1-4 Chipotles in adobo, 1 being mild, 4 being very hot. Use your discretion.
• 1 tablespoon minced garlic
• 1/4 cup red wine vinegar
• 1 tablespoon dried oregano
• 1/2 cup vegetable oil
• Salt
• 1 teaspoon ground cumin
• 2 to 4 venison hearts trimmed and cut into 3 inch pieces.
• Skewers
• My addition-bacon

Before anything, prep your venison heart. Trim off ALL ligaments & silver skin. You're gonna have a bad time if you don't. Also, this is more of an appetizer recipe so unless you have a ton of hearts to use you wont be able to feed a football team with this recipe.

Mix all the marinade ingredients into a food processor and blend until pureed. Take your heart pieces, using a meat tenderizer, and flatten a bit. You want the meat tenderized but not paper thin. Submerge the heart pieces into the marinade and let sit for at least one hour-preferably most of the day. About and hour before cooking, soak your wooden skewers in water to prevent burning.

Once you're ready to cook, put the heart onto the skewers. I took the piece of bacon and threaded it in between each piece. I only did this because my husband was adamant that heart is nasty and he needed bacon to cancel it out. I'll probably use bacon every time I make this though because it was really good. Grill on very high heat with the grill cover open. Make sure to keep an eye on it because bacon fat has a tendency to flare up on the grill. Baste with remaining marinade as it cooks, about 3 minutes per each side. You don't want to over cook it or it can get very chewy. If you're not a fan of rare meat, I suggest you stay as close to medium as you're comfortable with. 

Let rest a few minutes after cooking and enjoy! By the way, Brandon had a melt down. He was tempted to call the local processor and ask if he could buy all the hearts he had! Luckily the processor didn't have much cause I'm kind of weird about getting organ meat from anywhere that I didn't see how the animal was handled after the shot. So if you decide to keep some organ meat form your deer next year, I definitely recommend the heart for starters!