Venison Heart Escabeche
This recipe is based on a dish prepared by Chef Rene Ortiz while we were filming a Bizarre Foods episode with Andrew Zimmern. I wish all my recipe stories were this awesome!
Escabeche is a variation on ceviche where the meat is marinated in an acidic juice to "cook" it. This is a very bright, clean tasting dish perfect as a first course or appetizer. It's also very easy to make.
1-2 venison hearts, trimmed
¼ cup red onion thinly sliced
¼ cup olive oil
½ cup lime juice, lemon juice, or a combination
Salt and pepper
1 cup small tomatoes, halved - mixed yellow and red if possible
½ cup flat leaf parsley, coarsely chopped or loose leaves
Trim the heart of all connective tissue. Click here for instructions on how to trim a heart. Cut the heart into pieces about ½" in size.
In a bowl mix the heart, onion, olive oil, and lime/lemon juice. Season liberally with salt and pepper. Gently stir to ensure all pieces are evenly coated. Allow mixture to marinate for 10 - 20 minutes.
Gently stir in tomatoes and parsley. Serve with crostini or tortilla chips.
Broken Arrow Ranch