I've been to Peru a couple of times and ALWAYS eat Antichuchos which is beef heart marinated and grilled on a skewer. Here's a recipe I've found but not tried this recipe yet but I'd imagine it would be just as awesome with deer heart :>)
Anticuchos de corazon
Serves: Twelve
•2 Cow Hearts
•2 tbsp. Aji Amarillo Paste (yellow pepper)
•3 tbsp. Aji Panca Paste
•1 tbsp. Ground Annato (achiote)
•6 oz. Minced Garlic
•1 tbsp. Ground Cumin
•6 Corn ears boiled.
•6 Potatoes boiled and sliced.
•4 oz. Oil
•1/2 cup red wine Vinegar
•Salt & pepper to taste
•1 tbsp. dry Oregano
•Some 9" thin skewers.
Cooking Instructions:
1.First clean the hearts very well from fat and nerves and any skin, leaving clear muscle only, this will make the anticuchos tender
2.Cut the muscle in stripes of about 1 1/4 inch in width then cut the stripes in pieces of 2 inch long, let them drain in a strainer.
3.Combine in a bowl big enough to hold all the heart pieces, the yellow pepper, panca, achiote, cumin, garlic, pepper and salt, start with 3 tbsp.
4.Mix all together and add the heart pieces, combine all very well until all pieces are well coated.
5.Mix the marinate, add the oil and combine again, cover and let marinate over night.
NEXT DAY
6.Boil the corns in water with a tbsp. of sugar, keep them warm.
7.Boil the potatoes, peel them and slice them in 5 or 6 slices, set them aside.
8.While corn and potatoes are boiling, pierce the heart pieces longwise insert three or four pieces in each skewer (Keep all the marinate for cooking time)
9.Place all skewered heart pieces in a rectangular plastic container.
10.Get the grill ready, at medium heat, place on top your vegetable or fish screen (the one with the small perforations), when hot set the skewers side by side with the end towards you
11.Do not cook them too long or the anticucho will be tough, never well done, medium well is perfect (no pink in center). This is about 1 1/2 minute per side, before turning brush with the marinate on top, turn and repeat the brushing.
12.Set the potatoes slices on the grill on the back side of the anticucho and brush them with the marinate. Cook until golden brown.
13.Serve anticuchos in platter, garnished by the golden brown potatoes slices and the corn ears cut in two.
You can get the yellow pepper paste and the red pepper paste (Aji Panca) online at www.amigofoods.com. Just click on the Peruvian foods link. It costs about $3 a jar and is shipped from Miami.
JBUG308, here is quick and simple way to utilize a deer heart, rather than feed it to the dog. Hope the pictures come out in the proper order as my computer skills leave a lot to be desired. The pics show a heart as removed from the deer, all the "plumbing" and fat being removed, beginning the slicing, slices as they get bigger, slices being seasoned(can also be breaded w/flour) , then being fried and the final product. Hot peanut oil and 1 1/2 minutes cooking will satisfy me, but my wife prefers it on the "crunchy" side so we cook 2 batches so we are both happy! This goes well with leftovers as we had a mess of mustard greens and a few left over sweet "taters". Like Grandpa Jones used to say "Mmmm-mmm Good!!" Treefarmer
pics are out of order , sorry.
You can tell my computer skills a lacking. Treefarmer
