Recipe for jerk-seasoned venison backstrap
Rinse backstrap. Place in shallow dish and set aside.
Mix all marinade ingredients together with a whisk. (If you choose to use the scotch bonnets, use a food processor instead and blend well.)
"Jerk" the meat (poke holes with fork). Pour mixture onto backstrap and rub thoroughly into meat. Marinate refrigerated at least three hours, or overnight.
Remove marinated meat from refrigerator 30 -60 minutes before grill time to bring to room temperature.
Grill over med-high heat, 2-4 minutes each side, being careful not to overcook.