- 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!