This is one tasty and different way to fuse North American and Caribbean cuisines. This is my favorite Jamaican Jerk recipe, which I recently used with venison to great applause. This recipe goes well with fish, yard bird, and beef, too: and the "heat" can be adjusted for your guests.
6 Scallions, green only, thinly sliced
2 large shallots, finely minced
2 large cloves of garlic, finely minced
1 tablespoon finely minced ginger
1 tablespoon seeded, ribbed, and finely minced Scotch Bonnet pepper
1 tablespoon ground allspice
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves or teaspoon dried thyme
1 tablespoon dark-brown sugar
Dash of salt
1/2 cup fresh orange juice
1/2 cup rice vinegar
1/4 cup red-wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
2 to 4 pound venison
In a medium bowl, combine scallions, shallots, garlic, ginger, and Scotch Bonnet pepper.
In a sperate bowl, combine the allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, and salt, and mix thoroughly.
Whisk in the orange juice, vinegars, and soy sauce.
Slowly drizzle in the oil, whisking constantly.
Add the scallion mixture and stir to combine.
Let rest at least 1 hour.
Wash meat well, pat dry, and place in a large bowl.
Add the sauce and rub into the meat on all sides.
Cover and refrigerate overnight.
Preheat oven to 350 degrees
Move marinated meat to a shallow roasting pan.
Pre-bake for 45 minutes, turning and basting occasionally.
Prepare hot coals for grilling.
Grill meat over medium heat for 25-30 minutes turning 4-5 times, and dabbing with remaining marinade.
Recipe source: Kill It and Grill It by Ted and Shemane Nugent