Jerk Sika Haunch
Marinade overnight then 40 minutes
A recipe with a Jamaican twist on beautiful game meat kindly sent to us by Chef Hugh McGivern
1 tbsp Allspice ( 125g)
2 tsp Nutmeg ( 80g)
2 tsp Cinnamon ( 80g)
2 tsp Garlic powder ( 80g)
2 tsp Ground ginger ( 80g)
2 tsp Ground black pepper ( 80g)
2 tsp Cayenne pepper ( 80g)
1 tsp Ground cloves ( 40g)
1 1/2 tbsp Salt ( 60g)
1 1/2 tbsp Sugar ( 60g)
The amounts in brackets make a bulk mix that can be divided into smaller portions and freezes well.
1. Place all the spices in a dry pan over a medium heat and stir until the natural aromas, tip into a food mixer or mortar and pestle and grind to a fine texture. Rub all over the Venison add some chunks of onion, cover and refrigerate for at least three hours or overnight.
2. To cook, preheat your oven to 190C
3. Heat a large wok or frying pan and add a little oil, fry the Venison in small batches, place in a casserole dish, cover with foil and roast for 20mins.
4. Serve with either / and / or Roti Bread, Asian Slaw and a Pea Pilaff