This recipe can be done with any large heart. I use antelope or venison hearts but pretty much any heart will do. A lot of people are a little squeamish when I first offer them heart but it really is just a muscle so it doesn’t carry an organ taste or aroma. When prepping the heart you want to trim the fat from the larger top end, I like to cut the heart into three or four slices so they cook evenly and am able to get them nice and cleaned up.
1. In a large bowl, mix 2 tablespoons of olive oil with the vinegar, the juice of one lime, chile powder, salt, oregano, and black pepper. Add the meat to the bowl and massage the marinade into the meat, allow to marinade for a few hours to overnight.
2. Mix the peppers, onion and jalapeño with the rest of the olive oil, salt and pepper.
3. Get your grill hot as possible. Since the hearts are sliced and relatively thin they will cook pretty fast, you don’t want to overcook them. Medium to medium rare is perfect. Once you remove the hearts from the heat allow to rest for 10min, and then slice the meat thinly.
4. When the peppers, onion, and jalapeno are nicely charred remove from the grill and dice them all up and add to a bowl. In that bowl squeezed the juice of one lime and add the chopped cilantro, mix well and taste/adjust for seasoning.
5. While the grill is still hot, toss your tortillas on there for a min or so each side to warm them up.
6. To assemble the taco, place some sliced heart on the tortilla then top with the pepper mixture, a few slices of avocado and a sprinkle of cheese. Serve with a lime wedge.
• 1-2 deer or antelope hearts
• 4 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 3 limes
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried red chile powder
• 1 teaspoon ground black pepper
• 3 bell peppers sliced in fourths for grilling
• 1 large onion sliced so it can be grilled
• 1 jalapeno
• 12 corn tortillas
• 2 avocados, sliced
• 1 cup of Cotija or Mexican cheese
The Hungry Hunter
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