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Jamaican Jerk Venison Backstrap-The Hunting Mom recipe

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.