Jamaican Jerk Backstrap Venison Recipe

Jerk. It seems like such a strange thing to call such a yummy mix of spices, so of course I looked it up. Turns out that the verb “jerk” likely referred to the process of jerking—poking holes into meat so that it can better absorb the spicy flavors. Jerk cooking, as a noun, of course refers to the particular style of seasoning and cooking of meat. This particular recipe is for Jamaican jerk backstrap venison.

A couple notes: I have kids who love deer steak, but heat from spicy peppers, not so much. Thus, one of the “key” jerk ingredients—scotch bonnet peppers—is listed as optional. Scotch bonnets are pretty hot, so be aware (and wear gloves!) if you choose to use them. I would start with less and add more to taste.

The cayenne pepper is also listed as optional. It worked well as an alternative to the scotch bonnets for the husband and kids who like spice, but not too much. Leave it out if you decide to go with the peppers.

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Jamaican Jerk Backstrap

Recipe for jerk-seasoned venison backstrap

Course Main Course

Cuisine Jamaican

Keyword Jerk venison

Prep Time 3 hours

Cook Time 5 minutes

Servings 4 people

Ingredients

• 1 to 1.5 lb. elk or venison backstrap
• 1 1/2 tsp. smoked paprika
• 1/2 tsp. black pepper
• 1/2 tsp. cumin powder
• 1/2 tsp. ground thyme
• 1/2 tsp. allspice
• 3/4 tsp. onion powder
• 1 1/4 tsp. kosher salt
• 1 tsp. brown sugar
• 2 tbsp. vinegar
• 1 tsp. lime juice
• 3 tbsp. olive oil
• 1 large clove fresh garlic, pressed or minced
• 1/2 tsp. cayenne pepper (optional, but highly recommended, esp. if not using scotch bonnets)
• 2 scotch bonnet peppers, cored, seeded & minced (optional)

Instructions

1. Rinse backstrap. Place in shallow dish and set aside.
   

2. Mix all marinade ingredients together with a whisk. (If you choose to use the scotch bonnets, use a food processor instead and blend well.)
   

3. "Jerk" the meat (poke holes with fork). Pour mixture onto backstrap and rub thoroughly into meat. Marinate refrigerated at least three hours, or overnight.

4. Remove marinated meat from refrigerator 30 -60 minutes before grill time to bring to room temperature.

5. Grill over med-high heat, 2-4 minutes each side, being careful not to overcook.
   

Serving suggestion: Plate the jerk backstrap venison with pesto pasta and green salad for an international palate-pleasing delight.

You may also like: Savory Venison Pasties