Anticucho marinade is famous for making beef heart into palatable and delicious little nuggets of health. I thought this marinade’s ability to tenderize and add an epic flavorful crust to dense and muscular meat would be a great application to wild elk.
I used a cubed elk roast although this would work well on any elk meat cut. The marinade tenderizes and preserves the elk. Make a double or triple batch of this, the meat gets more flavorful and tender as it marinates. After I made a big batch of these for dinner, I loved having a tub of these spicy chunks in my fridge to throw into a pan for a quick lunch.
Blend a marinade of:
Half cup of mild chili powder (I like New Mexico chili)
¼ cup cumin
A half cup of avocado oil
¼ cup of red wine or sherry vinegar
1 tablespoon kosher salt (taste it and adjust to your preference)
2 tablespoons of chopped garlic
Optional add ins: Cracked black pepper, cayenne for heat, dried oregano.
Mix the chunks in the marinade and let rest 4 hours to overnight, and up to 5 days in the fridge.
Skewer the marinated meat on short skewers, about 4 chunks per skewer.
Indoors: Cook on a hot dry cast iron, 2-3 mins each side of the kebab (a kebab typically has 3 sides). No need to use oil as the oil in the marinade will protect the meat from sticking to the pan.
Outdoors: Get your grill as hot as you can and grill on each side about 2 minutes (a kebab typically has 3 sides).
I like to throw some raw quartered red onions brushed with a little salt and some olive oil and a couple lemon halves onto the grill as well to serve with this.
Once the kebabs have rested a few minutes, eat plain or dunked in sour cream or crème fraiche.