Elk Anticucho

Elk Anticucho

3 Min Read

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.

elk anticucho prep

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.

Anya preps Elk Anticucho

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.

By Anya Fernald

Anya Fernald is the CEO and co-founder of Belcampo Inc., a company which owns a full organic meat supply chain starting with their 25,000 acre ranch in California and their own meat processing facility on down to the retail locations in which their products are sold. It’d be too hard to list her professional culinary background here but she was a regular judge on Iron Chef America and she knows meat a lot better than we do. She’s the real deal.

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