Jamaican “Jerk” Venison Kebabs

Posted: 06/23/2013 in Archery, Camping, Entertainment, Gable Sporting Goods, Hunting, News, Real Avid, Whitetail Deer
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From Food for Hunters:

From "Food for Hunters." Click the image to go to the post.

From “Food for Hunters.” Click the image to go to the post.

Whoo! It’s been so hot around here. Summer’s not over yet, so let the grilling continue! While hopping from country to country, this weekend took us to the tropical island of Jamaica, famous for their “jerk” spices.  These mouth-watering, meaty globs of venison will fill your backyard with aromatic, island smells of allspice, cinnamon, grilled red onions and sweet plantains. “Jerk” tastes different from anything we’ve ever done before, and we found that it pairs beautifully with venison. So stand back, and listen to the soothing, sizzling marriage of fresh meat over hot coals.

Servings: 6
Cooking time: About 40 minutes
Ingredients: 
– 1/2 cup chopped green onions
– 1 tbs. ground allspice
– 2 tbs. red wine vinegar
– 1 tsp. salt
– 1 tsp. chopped fresh thyme (or 1/4 tsp. dried)
– 2 tsp. soy sauce
– 1/2 tsp. ground cinnamon
– 1/8 tsp. ground nutmeg
– 2 Serrano peppers, seeded and roughly chopped (or habanero, if you dare)
– 1-1/2 lbs. venison (thick enough for kebabs), cut into 30 cubes
– 1 red bell pepper, cut into 18 pieces
– 2 black-ripe plantains, peeled, and each cut into 9 pieces
– 1 red onion, cut into equal sized pieces as red bell peppers
– olive oil, for brushing
– diagonally cut green onions (optional)
– lime wedges (optional)
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Visit Food for Hunters website for the rest of the recipe!
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