Broken Arrow Ranch Venison, Antelope, Wild Boar, Quail, Dorper Lamb
View Cart
Home Order Online Wild Game Recipes About The Ranch Field Harvesting Articles and Information FAQ For Chefs and Food Professionals

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.

Venison Heart Escabeche


Ingredients

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

Directions

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