
Venison Anticuchos
Patterned after Peruvian kebabs with beef hearts
Ingredients:
• 1 ½ pounds venison
• ½ cup water
• ½ cup olive oil
• 1 tsp. tomato paste
• 2-3 cloves of garlic
• ¼ cup red wine vinegar
• 1 tsp. pepper
• 1 bay leaf
• ½ cup chopped jalapeños
Directions:
Cut venison meat into 2- to 3-inch cubes from either a round roast or loin (backstrap). Mix meat and all ingredients and put into a covered dish to marinate overnight.
Grill on medium to high heat until inner meat temperature is at your preferred setting (130-135 degrees for medium rare).
Can also be made into kebabs by adding onions, peppers, potatoes, tomatoes or mushrooms between the meat on the skewers.
Sonja Sommerfeld | TPWD
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