Edited by TasunkaWitko - 8/13/13 at 6:31pm
Hello my friend - I am so glad to see you back on the boards. You always have the most amazing posts. Too many of the newer folks try to pass themselves off a experts with no credentials except a loud mouth from the south You always bring the real deal
g'morning, folks -
many, many thanks for the warm welcome and the kind words - good to see some friends here.
anyone who wants to give this a try, please read the post carefully - usually when i try new things, i hit a pitfall or two, and i try to pass along what i learned so that if anyone tries it, tehy won't get caught in the same error. in this case - use caution if you're doing these with deer. they will get mushy if marinated too long, which takes away from the "anticuchos experience." one of the best things about heart is the crispy-good texture that it gets from proper grilling!
any questions, just ask - even though i don't eat much heart, i really enjoyed this one with it's outstanding flavour combinations.
This is over the top!!!
I love Deer Heart---My whole family used to consume the heart before the sun went down on the day of the kill (unless some Bozo did a Heart Shot !!!!---LOL).
However we were not very fancy cooks. All we did was slice it into small strips, soak it awhile in salt water to get the excess blood out.
And then we'd saute it in butter. That was it.
It was nothing fabulous like your showing us here!!!!
Thank You for the Great Show !!!
give it a try, bear - you won't be disappointed. just give the post a close read and keep the shorter marinating time in mind for deer....
it's really spicy the way i made it, but in a good way that wraps around you like a warm blanket. if you want to tone it down a bit for the familia, simply use milder chiles in the preparation ~