RECIPE: Garlicky Citrus Venison Heart Skewers
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.
Mark Cockcroft
Ingredients
- 1 pack 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
DIRECTIONS
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.
Slice the heart pieces open and trim the heart of all visible fat and any tough connective tissue or fibrous threads.
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).
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.
Light a charcoal or gas grill and let preheat. Clean the grates and lightly oil them to prevent sticking.
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.
Rice or some crusty bread make a great accompaniment and you can serve with an additional dipping/drizzling sauce for even more flavor. Enjoy!