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PREP: 2.0 Hours COOK: 15 Minutes

Serves 2-4

Difficulty: Simple
It's meaty, it's charry, it's saucy! Flavorful marinated venison hearts are skewered, grilled, and can be eaten right off the stick- including a creamy avo-cilantro sauce recipe to dip them in. In a pinch, stick them under the oven broiler for satisfying results.
  • 1 package of Maui Nui Venison heart
  • 4 large garlic cloves, peeled
  • 1 bay leaf
  • 1/4 cup orange juice
  • 2 Tbsp sherry vinegar
  • 1 Tbsp worcestershire sauce
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground allspice
  • 2 Tbsp extra virgin olive oil
  • 3 scallion stalks, cut into 1” pieces (white and pale green ends only)
  • Metal or wooden (soaked) skewers
  • Creamy Avo-Cilantro Sauce (see recipe below)
  • *Note A Jaccard meat tenderizer is highly recommended to help tenderize the heart but is not required.
Step 1:

To a blender add the garlic, bay leaf, orange juice, vinegar, Worcestershire sauce, salt, pepper, allspice, and olive oil. Blend on high until smooth; about 30-60 seconds. Set aside.

Step 2 :

Slice the heart pieces open and trim the heart of all visible fat and any tough connective tissue or fibrous threads.

Step 3:

Cut the heart into approximately 1” pieces. Add to a bowl or zip lock bag and pour in the marinade. Let marinate for at least 1 hour and up to 6 hours (preferably longer).

Step 4:

When ready, thread the meat onto the skewers placing a piece of scallion every couple of pieces of meat or so. With standard 10” skewers you should have about 4 total.

Step 5:

Light a charcoal or gas grill and let preheat. Clean the grates and lightly oil them to prevent sticking.

Step 6:

When ready, cook directly over high heat until lightly charred on all 4 sides, about 2 to 3 minutes per side. The meat should be richly browned but still pink and juicy inside – don’t overcook the meat or it will dry out. You can brush the kabobs for the first few minutes of cooking with some of the marinade.

Step 7:

Rice or some crusty bread make a great accompaniment and you can serve with an additional dipping/drizzling sauce for even more flavor. Enjoy!

  • 1 ripe large avocado, skinned and seeded
  • 1 cup packed roughly chopped cilantro (leaves and tender stems)
  • Reserved scallion ends from recipe above or 1 trimmed scallion/green onion
  • 1 large garlic clove, peeled
  • Juice from 2 limes
  • 1 serrano or jalapeño chile, stemmed and cut into chunks (optional)
  • 2 tsp honey or agave syrup
  • ½ tsp fine sea salt
  • 2 Tbsp extra virgin olive oil
  •  2 to 4 Tbsp water

Place all of the ingredients in a blender (starting with just 2 Tbsp water) and blend on high until super creamy; about 30 to 60 seconds. Add a little more water as necessary to get things moving in the blender. You want a pourable sauce but not too thin or diluted. Check seasoning and adjust for salt, acid, heat, and sweetness to your liking.

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